Heat the oil in a large saucepan over medium-high heat then saute the onion and celery for about 5 minutes.
Add in the garlic, 1 1/2 tsp salt, broth, squash, bell peppers, cumin, oregano, and chili powder then bring the pot to a boil.
Reduce the heat to medium; simmer for 20 minutes or until the squash is tender.
Rinse the quinoa under cold water then place in a medium sized saucepan with the 1 1/2 cups of water and 1/2 tsp salt. Bring to a boil; then reduce the heat to low; cover and simmer for 12 to 15 minutes or until quinoa is tender and the water is absorbed.
Stir the corn and beans into the stew and continue cooking another 10 minutes. Before serving mix in the fresh parsley, lime juice and quinoa. Enjoy!