Rinse and drain the quinoa. Boil 400 ml water with 1⁄2 teaspoon salt. Stir in quinoa. Simmer at low heat for about 15 minutes until the water is absorbed. Stir occasionally. Remove from the heat.
Clean, wash and cut the zucchini into very fine strips. Wash and halve the tomatoes. Peel onion, cut into fine strips. Crumble feta coarsely. Wash basil, shake dry, chop coarsely.
Roast the nuts in a pan without fat. Rub the shell between two layers of tea towel. Coarsely chop the nuts. Mix all salad ingredients with oil and vinegar. Season with salt and pepper.