Cook quinoa according to package directions; transfer to a large bowl.
In a large skillet heat oil over medium-high heat. Add zucchini in a single layer. Cook, without stirring, 2 to 3 minutes or until browned on one side. Add a pinch of kosher salt. Stir; reduce heat to medium. Add sweet pepper; cook 2 minutes more, stirring occasionally, until crisp-tender. Stir in paprika; transfer mixture to bowl with quinoa.
Stir in green onions, almonds, and 1/4 tsp. each kosher salt and black pepper. Stir in cilantro just before serving. Serve with lemon wedges.