INGREDIENTS
1
canned chipotle pepper
1/4 c
cilantro
1 1/2 cs
cooked quinoa
2 tsps
cumin
2
ears of corn
1
garlic clove
1 tbsp
olive oil
1 small
onion
1/2 tsp
oregano
6 larges
pattypan squash
3/4 c
queso fresco
4 servings
salt and pepper
1 small
tomato
1/2 c
vegetable broth