Rinse and drain the quinoa—this rids the quinoa of its bitter taste. Transfer the quinoa to a saucepan, and bring the heat to medium. Toast the quinoa, stirring occasionally, for about two minutes.
Add the vegetable broth to the saucepan, and bring to a simmer over medium-high heat. Once simmering, lower the heat, cover, and let the quinoa simmer for about 15 minutes or until it has absorbed all of the liquid. When done, fluff it with a fork and set it in a large serving bowl to cool.
While the quinoa cools, make the dressing. Simply whisk all of the ingredients together in a small bowl (or add them to a glass jar with a lid, and shake until well blended); set aside.
Once the quinoa has cooled, add the tuna, zucchini, shallot, toasted slivered almonds, and lemon zest to it. Drizzle the dressing over the ingredients and gently toss to coat.
Serve with lemon wedges for an extra spritz of citrus and some extra chopped fresh herbs.
Notes
To toast your almonds, place them in a dry pan and place them over medium-low heat. Toast them until they are golden brown and aromatic, shaking the pan every so often to avoid burning.