This very appetizing picture above was taken by Nancy Bell who enjoys this dish.  

Ingredients:
​1 cup of dry quinoa*
1 1/2 cups frozen green peas**
2 Tablespoons of olive oil
3/4 cup carrots, thinly sliced on the diagonal
​1 medium zucchini, sliced on diagonal
1 medium yellow squash, sliced on diagonal

1 red bell pepper, diced
1 leek medium red onion
2 cloves of garlic, diced
2 teaspoons of dried dill weed
Salt and Pepper to taste

* rinse                           **slightly thawed

     Cook quinoa according to package directions or according to suggestion from this website. which suggests doubling the liquid and cooking without a lid.   
     While the quinoa is cooking, add oil to a large skillet or wok over medium heat.  Add diced red onion, and stir fry about 1 minute and add carrots, stir fry another 2 minutes, add red pepper and garlic and continue stir frying 2 minutes.  Add zucchini and squash on top of mixture, don't stir,  cover and steam 3 minutes.  Check vegetables, continue cooking to desired tenderness.  Add peas and dill, stir until peas are heated through.  You can mix in quinoa or serve it over quinoa.