Quinoa Tabbouleh with Roast Chicken

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3. This dish came from another bout of trying to be healthy. My boyfriend, Brian, loved this dish and requested I make it again. It had a good balance of different flavors and textures. Best part was it tasted great the next day for lunch, you can even eat it cold! 
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5. Ingredients: 
6. 1 cup quinoa, rinsed well
7. 1/2 tsp salt plus more
8. 2 tbsp fresh lemon juice
9. 2 tbsp red wine vinegar
10. 1 garlic clove, minced
11. 1/4 cup extra-virgin olive oil
12. Freshly ground black pepper
13. 1 large English cucumber, peeled, seeded, and sliced thin
14. 1/2 pint cherry tomatoes, halved
15. 1/2 container ciliegine mozzarella, cut you into quarters
16. 2 chicken breasts, cook and shredded into large chunks
17. 2 tbs. chopped basil
18. 2 scallions, thinly sliced
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20. Directions: 
21. 1.Cook quinoa to package directions. Fluff and set aside while you prep the rest of the dish.
22. 2. Whisk lemon juice, red wine vinegar, and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
23. 3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
24. 4. Add cucumber, tomatoes, cheese, roast chicken herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over if desired.