Yields: 4 servings
Total Time: 0 hours 50 mins
1 c. white quinoa
2 lb. small zucchini, yellow squash, or a combination (about 6 total)
2 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. lemon juice
1/2 tsp. Dijon mustard
Kosher salt and pepper
2 medium shallots, finely chopped
1/4 c. flat-leaf parsley
1/4 c. mint, torn
1/4 c. toasted almonds, chopped
2 tbsp. crumbled feta

Cook quinoa per pkg. directions. Let cool 20 minutes. 
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. 
Toss with zucchini and squash and let stand 5 minutes. Toss with cooked quinoa, parsley, mint, almonds, and feta.