In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.
Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.
In a medium bowl, add cooked quinoa, cherry tomatoes, Galbani Fresh Mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
Toss salad to combine and check for seasoning before serving.