Blend two fresh ripe tomatoes with soaked sun-dried tomatoes, a handful of fresh basil, and a clove of garlic in a blender until smooth. Set aside.

In a medium-sized pan, heat about two tablespoons of olive oil over medium heat. Add chopped fresh tomatoes and sauté for 1 minute.

Add a cup of rinsed quinoa, sauté for 1-2 minutes. Stir to combine flavors.

Fold in one small chopped zucchini and a handful of arugula. Drizzle an additional tablespoon of olive oil, cook for 3-4 minutes until tender.

Remove from heat, sprinkle cheese on top, and let it rest for 1-2 minutes before serving.