We eat with our eyes first. Colors, shapes, and textures can have a profound impact on how excited we get about eating something, long before we even taste or smell it.
Heat oil in a large pot over medium heat. Add onions and salt. Cook until onions start to get soften and turn translucent, about 8 minutes. Add garlic, cumin, chili powder, and crushed red pepper flakes. Stir and cook for a minute or two, until spices become aromatic.
Add the squash, black beans, and broth. Bring to a boil then reduce heat and simmer until squash is just tender enough to pierce easily with a fork, 15 to 20 minutes.
Stir in kale and quinoa; continue to simmer until kale is tender, about 5 minutes. Add lemon juice, then season to taste with more salt and pepper, if necessary. Ladle into bowls and serve.