Summer Stew with BBQ Chicken and quinoa

is what I call this dish.  Remember the vegetables we received last week?  It was packed full with corn, leaks, summer squash, beans, potatoes, carrots and yes, there are still a couple of items that are yet to be consumed. The box we received was huge.  I ended up freezing a bunch of corn, as well as beans {after blanching} and still there was plenty left to make this stew.  We also had some southern style BBQ chicken left {ohm, yes it actually was left overs from take out from a "texan style" barbecue restaurant here in Portland} in the fridge which in my mind was a good addition to the soup.  Let me first say, that my experiment turned out quite well.  It was our lunch for the last couple of days.  Even Alena, the usual bean loving non-meat eating girly, liked it a lot.  The picture really does not look nearly as good as it turned out....but here it is

Summer Stew with BBQ Chicken and quinoa
Splash of Olive Oil
2 leaks, cleaned and chopped {I use white and green parts}
2-3 ears of corn - kernels cut off
1-2 carrots, cleaned and chopped

2-4 C of chicken broth
2-4 C of water {or more}
2-3 medium size potatoes {I used purple}

1-2 summer squash {I used one large one}
1 C of fresh green beans, cleaned, and cut into 1" pieces
1/4 C quinoa
1 BBQ chicken breast {optional - but the BBQ smoke gave it amazing flavor} cut off the bone, cubed
1 BBQ chicken leg {optional  - but the BBQ smoke gave it amazing flavor} cut off the bone, cubed
Salt and pepper to taste
Splash {app. 1-2 Tbs} of white balsamic vinegar, or more to taste

1. Heat olive oil in a stock pot.  When hot, add leak and a pinch of salt - as soon as the leak starts to
    turns bright green, add
2. corn, and carrots.  When carrots, are bright green add,
3. chicken stock, and water until covered.  Bring to a low simmer - and simmer for about 15 minutes,
    add
4. potatoes and simmer for another 10 minutes or so, add
5. summer squash, green beans, and quinoa. Simmer for another 5-10 minutes, add
6. chicken, if using.  Leave on a very slow simmer, covered for another 10 minutes or so until
    flavors "marry",
7. brighten flavor with white balsamic vinegar to taste, and adjust salt as well as pepper.

Serve with crusty white bread!