Bring 1.5 cup of chicken stock to a boil and add in the quinoa and lemon juice, turn the heat down to low and cover with a lid until it has cooked through, 12-15 minutes.
While the quinoa is cooking, in a small bowl, combine the olive oil, lemon juice, minced garlic, honey, basil, and ground mustard. Stir until its been combined. Set it aside until the quinoa is done.
Once the quinoa has cooked through, fluff the quinoa with a fork and stir in the lemon basil vinaigrette.