Cook quinoa according to package directions, set aside and cool.
In a large skillet, heat olive oil over medium-high heat. Add zucchini and scallions. Season with salt and pepper.
Cook, stirring frequently, until zucchini is slightly browned and tender, about 5 minutes; let cool.
In a large bowl, combine quinoa, zucchini mixture, corn and herbs. Season with salt and pepper.
Cover and refrigerate until ready to serve.
Just before serving, mix in lemon juice and almonds.