Bring to boil 1 1/3 cups water (an amount double the volume of the quinoa), add the rinsed quinoa and return to boil. When boiling, cover the saucepan and reduce the heat to medium low. Simmer for 10-12 minutes, until the quinoa is cooked and the water is evaporated. Meantime chop the parsley and mint and grate on medium the zucchini. Prepare lemon zest and juice. Mix them in a big bowl, adding the olive oil to prevent the rapid oxidation, but do not add the salt yet. When quinoa is ready and steamy, combine it with the prepared vegetable mix and cover with foil. The steam from the hot quinoa will soften a bit the zucchini without cooking them. When the pilaf cools to room temperature, add salt and slightly toasted pine nuts and serve.