In a blender, combine 2 fresh tomatoes, the soaked sun-dried tomatoes, basil, and 2-3 cloves of garlic. Blend on high until smooth and creamy.

Dice the remaining 2 fresh tomatoes and zucchini into bite-sized pieces.

In a medium-sized pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped tomatoes and cook for about 1 minute.

Pour the prepared tomato sauce into the pan with the sautéed tomatoes, stirring well. Then, add in 1 cup of pre-cooked quinoa.

Stir in the diced zucchini and arugula, mixing everything well. Drizzle in more olive oil if desired.

Once mixed, turn off the heat and stir in your choice of mozzarella or parmesan until melted.