Cook the quinoa with the broth and a bit of salt on the stove or using a rice cooker if you have one.
Chop up the zucchini and sprinkle with some sea salt, letting sit for a few minutes then patting dry with a paper towel or linen to remove extra moisture.
Flash cook the chopped zucchini in a very hot pan with olive oil for 2 minutes, adding a small squeeze of lemon and a couple grinds of pepper. Be careful not to overcook, you mostly just want to soften slightly and brown a tad, but avoid making mushy zucchini!
In a large bowl combine the cooled quinoa, cooked zucchini, diced red onion, corn, shredded parmesan (if using) and chopped parsley.
Mix the olive oil and the juice of one lemon together then pour over the salad and salt and pepper to taste. Keeps great in the fridge for up to 5 days and best served cold!
