Cook quinoa as directed; salt, and set aside.
Cut squash into very thin slices, any direction (lengthwise, crosswise, or rounds). Lay out on a plate and season with 2 tsp. of salt.
Let the squash sit for 15 minutes; rinse under cold water and dry (between paper towels).
Whisk the 2 Tbsp. of cheese, zest, lemon juice, and vinegar in a small bowl. Gradually add in the oil. Stir and season to taste.
Layer the squash, quinoa, parsley, pecans, parsley, and basil in a large serving platter. Pour dressing over and toss to coast the salad. Garnish with cheese and parsley and serve!