Rinse and drain quinoa (to help release any bitter flavors). Combine chicken stock and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed and quinoa is fluffy, about 15 minutes.
Allow Quinoa to cool 5 minutes once cooking is done. Combine parsley, dill, chives, carrots, cucumber and tomato in a medium bowl.
Juice and zest 1/2 lime, adding both to the veggie mixture. Add salt and mix well. Stir in cooked quinoa and garnish with additional herbs as desired.
This is one of those recipes that tastes best as leftovers. Make this up on the weekend for a fast and easy side dish later in the week!