1Heat the olive oil in large stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes.
2Add the garlic and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash and continue to cook for 4 to 5 more minutes, stirring occasionally.
3Add the vegetable broth, diced tomatoes, bay leaves and thyme. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper.