Make the vinaigrette by mixing together lemon juice, olive oil, honey, garlic, and salt in a small mason jar or bowl. Set in the fridge to chill until ready to serve.
Prepare quinoa according to package directions.
Once quinoa is cooked, set in the fridge and chill until completely cooled. Meanwhile prepare arugula, tomatoes, basil, and zucchini, chopping as directed.
Once the quinoa has cooled, add to serving bowl, add arugula, basil, zuchinni, and tomatoes; gently toss to combine.
Toss the fresh mozzarella with the tablespoon of Italian or Tuscan seasoning. Add the cheese with the seasoning to the salad.
Add chilled dressing to the salad and gently toss.
Serve immediately or set in the fridge until ready to serve, up to 1 hour before.