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Add the ingredients into a jar with a tight fitting lid, or a small bowl, then shake or whisk to combine and refrigerate until ready to use. Can be made several days ahead of time.
Add the chicken stock or broth to a small saucepan over high heat then bring to a boil. Add the quinoa then turn the heat down to low, place a lid on top, and simmer until the quinoa is tender and the liquid has been absorbed, 15-20 minutes. Fluff the cooked quinoa with a fork then scoop into a storage container or large mixing bowl to cool slightly. Once cool, cover then refrigerate until chilled. Alternatively, you can spread the cooked quinoa onto a plate then refrigerate for 30 minutes to chill it. Quinoa can be cooked a day or two ahead of time.
Add the chilled quinoa to a large mixing bowl then add the remaining salad ingredients. Drizzle with desired amount of vinaigrette (you do not need to use all if you don't want to!) then toss to combine and serve. Refrigerate leftovers for up to 3 days.