Stir in the beans, zucchini, squash, green chiles, chipotles in adobo, smoked paprika, cumin, chili powder and salt, followed by the broth and quinoa. Increase the heat to high, bring to a boil, then lower the heat until the mixture is simmering, cover, and cook until the squash is fork-tender and the quinoa is fully cooked, about 20 minutes.