Place quinoa, butter, and water in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes until the quinoa absorbs all the water in the pan. Remove from heat and keep covered until ready to use.
While quinoa is simmering cook prosciutto in a large skillet with a little olive oil over medium heat until crisp. Remove from skillet and drain on a paper towel lined plate and set aside.
In the same skillet, add onion and fennel with another tablespoon of olive oil, if needed. Season with salt and pepper and cook over medium-low heat until light golden brown, about 30 minutes.
Once onions and fennel are done, remove from skillet and place in the sauce pan on top of the quinoa. Replace lid to keep warm.
In the same skillet, sauté zucchini, red pepper, and garlic over medium heat. Season with oregano, thyme, salt and pepper and cook for 6-8 minutes or until vegetables have released liquid and begin to brown in spots. Drizzle with a small amount of oil if needed, but a dry skillet will produce better browning.
Once the vegetables are done, toss with quinoa and onions in a large bowl to combine. Sprinkle crisp prosciutto on top to garnish and serve.
This dish can be kept warm in an oven and garnished with the prosciutto just before serving.