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Cook quinoa according to the package instructions. Set aside to cool. The way I cook quinoa: Place quinoa with double the amount of water (1 ½ cup) and a pinch of salt in a pot and bring to a boil. Reduce the heat and simmer for 10-15 minutes until most of the water is soaked up. Take the pot from the heat, pop on a lid, and let it sit for another 15 minutes.)
Zucchini: Slice zucchini and toss it with all the other ingredients in a bowl. Heat a skillet with a little extra oil and cook each side of the zucchini for 5 minutes over medium heat until soft and slightly brown.
Yogurt Topping: Stir dairy-free yogurt with maple sirup in a small bowl.
Quinoa Salad: Place quinoa with apricots, almonds, ginger, scallion, olive oil, balsamic vinegar, and cooked zucchini in a large bowl and toss. Season to taste with salt and pepper. Top it with chopped herbs and drizzle with the yogurt topping!