Step 1

Cook quinoa per pkg. directions. Let cool 20 minutes.

Step 2

Meanwhile, very thinly slice zucchini and squash lengthwise. In a large bowl, whisk together oil, lemon zest and juice, mustard, and 1/2 tsp each salt and pepper; stir in shallots.

Step 3

Toss with zucchini and squash and let stand 5 minutes. Toss with cooked quinoa, parsley, mint, almonds, and feta.