Place the quinoa in a fine mesh strainer and rinse well under running water.
Add the quinoa to a medium saucepan with 3 cups of water and bring to a boil. Reduce heat to a simmer, cover with a lid, and cook 15 minutes, until the water is absorbed. Remove from heat and allow quinoa to sit with the lid on for 5 minutes, then uncover and fluff with a fork.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, and sauté for 5 minutes, until translucent. Add red pepper and zucchini and continue to cook for 5 to 10 minutes. Remove from heat.
For the vinaigrette, combine all ingredients in a small bowl and whisk until well-combined.
Combine quinoa, vegetable mixture, chickpeas, herbs, and seeds/nuts in a large bowl. Stir in the vinaigrette, then allow the dish to sit for 5 to 10 minutes for all the flavors to melt together! Garnish with more fresh parsley and seeds/nuts. Serve immediately, or allow to cool then refrigerate to serve chilled.