Cook quinoa as directed on package; set aside covered until ready to eat.
Meanwhile, chop green onions, and heat a greased grill to medium-high heat.
Mix barbecue sauce, brown sugar, and green onions together until well blended.
Grill fish 6-8 minutes on each side until it flakes easily with a fork, brushing generously with the sauce mixture as it cooks.
Cut zucchini and squash into thick slices and season with salt, pepper, and Italian seasoning. Wrap up in foil and toss on the grill, cooking for 5-6 minutes or until crisp-tender.
Serve salmon with quinoa, veggies, and sliced nectarines on the side.