Prepare the quinoa according to the package ingredients. Set aside. Flake the salmon with a fork making sure there are no bones. Toss the avocado with 2 tsp of lemon juice.
In a large bowl, combine the cooked quinoa, salmon, zucchini, onion, celery, avocado, artichokes, tomatoes and cucumber. With a large fork, toss the ingredients together to lightly blend taking care not to compact or "mush" the vegetables. Set the feta and pine nuts aside until the dressing is added.
In a high power blender add in liquid from artichoke jar, olive oil, lemon juice, garlic, basil and mint. Process until smooth and the garlic and herbs are well blended. Add in salt to taste and more lemon juice if desired.
Pour dressing over the salad and toss to coat well. Fold in the pine nuts and feta. Chill for 30 minutes before serving. You may chose to not use all the dressing. Save the remainder and use as a dip for other veggies.
