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Heat oil in a skillet over medium low heat. Add zucchini and dried oregano and saute until zucchini is tender, about 15 minutes. Season with salt and pepper to taste, set aside.
In a large mixing bowl add greens, diced red pepper, julienned cucumber, black olives and cherry tomato halves, toss to combine, set aside.
To make the dressing, whisk together tahini, water and lemon juice in a small bowl. Add spices, whisk again to combine. Garnish with a pinch of red pepper flakes.
In a bowl, arrange cooked quinoa, sauteed zucchini and greens/vegetable mixture into three sections. Garnish with fresh minced parsley, serve with dressing.