This delicious dish is served at the Omni New Haven Hotel


  • 1 Cup quinoa, rinsed and drained
  • 1 Cup cold water
  • 1 Cup chicken stock
  • Salt and white pepper to taste
  • 3 Tablespoon olive oil
  • 1/2 Medium zucchini, fine dice
  • 1/2 Medium squash, fine dice
  • 1 red pepper, fine diced
  • 1 Shallot, minced
  • 1 Clove garlic, minced
  • Salt and white pepper to taste


Step 1:

Combine quinoa, cold water, chicken stock and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.

Step 2:

Heat olive oil in a skillet over medium heat. Cook the shallot, garlic, squash, zucchini and pepper in the hot oil until translucent, 5 to 7 minutes.

Step 3:

Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed.