In a medium pot, cook quinoa according to package directions. Transfer to large bowl.
While quinoa is cooking, heat large skillet over medium-high heat. Add zucchini in single layer and cook, without stirring, until zucchini is slightly browned. Stir and season with salt and pepper.
Reduce heat to medium and add sliced yellow and red peppers. Cook, stirring occasionally, until veggies are slightly soft.
Remove from heat and stir into quinoa. Add green onions, chopped almonds, and chopped cilantro leaves. Season again with salt and pepper, to taste.
Just before serving, drizzle with truffle oil and stir gently.