Vegetable Quinoa

Lustre Craft Cookware
Cook Time 25 minutes
Course Side Dish


  • 2 Quart Saucepan
  • 12" Sauté Skillet


  • 1 cup Quinoa pre-washed brand
  • 2 cups Vegetable Stock or Water 2 tbsps. Olive Oil
  • 2 tbsps. Unsalted Butter
  • 1/2 cup Onion medium dice
  • 2 tsps. Garlic freshly minced
  • 1/4 cup Red Bell Pepper medium dice
  • 1/4 cup Orange Bell Pepper 1/2” inch diced
  • 1/2 cup Yellow Summer Squash 1/2” inch diced
  • 1/2 cup Zucchini Squash 1/2” inch diced
  • 1/2 cup Corn Kernels
  • 1 tsp Fresh Oregano Leaves finely chopped
  • 1 tsp Fresh Thyme Leaves finely chopped
  • Sea Salt
  • Black Pepper freshly ground
  • Parsley finely chopped (garnish)


  • Combine the quinoa and vegetable stock with a pinch of salt in the 2 Quart Saucepan. Cover and cook over medium heat until steam begins to escape from under the lid.
  • Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low. Cook for 10 minutes. Remove the pan from the heat and allow it to rest for 5 minutes.
  • Preheat the 12" Sauté Skillet over medium heat for 2 minutes while the quinoa cooks. Add the olive oil and butter to the pan. Melt the butter and swirl to combine with the oil.
  • Add the onion and garlic. Cook until the onion becomes translucent, about 2 minutes.
  • Add the red and orange pepper along with the yellow squash, zucchini squash, corn, oregano and thyme. Stir the vegetables and cook uncovered, for 5 minutes. Season to taste with salt and pepper.
  • Uncover the quinoa, fluff it with a fork, then add it to the vegetables in the fry pan. Stir to combine.
  • Garnish with parsley and serve.
Keyword quinoa, squash, vegetable