In a large soup pot, add 2 tablespoons of olive oil over medium-high heat.
Add onion and cook until starting to soften, about 5 minutes.
Add additional tablespoon of olive oil along with zucchini, summer squash, corn, tomatoes, and garlic, and cook another 4-5 minutes, until squash is starting to soften.
Season with salt, basil, chili powder, cumin, and paprika, and stir well to combine.
Add kidney beans, broth, and quinoa.
Bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes, or until the quinoa has sprouted.
Ladle into bowls and serve with toppings.
Enjoy!