This quinoa salad is the perfect summer salad for a potluck; bright, flavorful, and healthful. Use fresh vegetables and fresh mint for even more flavor.
Put the broth, quinoa, and 1½ tsp. salt in a medium pot, cover, and bring to a boil. Reduce the heat and simmer until just tender, about 13 minutes. Transfer the cooked quinoa to a large serving bowl.
Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini, garlic, curry powder, and 1 tsp. salt. Sauté until the zucchini is just tender, about 5 minutes. Transfer to the bowl with the quinoa.
Stir the chickpeas, scallions, pine nuts, lemon juice, mint, lemon zest, ¼ tsp. pepper, and remaining 1 Tbs. olive oil into the salad. Season to taste with additional salt and pepper if desired. Serve warm or room temp.