Step 1

In a medium pan saute diced zucchini in 2 tbsp olive oil for 6-9 minutes until browned. Season with salt and pepper.

Step 2

Mix quinoa with zucchini, cucumber, arugula, feta and almonds.

Step 3

In a small jar add the olive oil, lemon juice, lemon zest and salt and pepper. Shake well.

Step 4

Pour over quinoa and serve. Can be served cold or at room temperature.