Combine the quinoa and 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 11.5” Fry Pan
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.
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