Rinse quinoa under cold water. In a pot, combine quinoa with water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until soft.
Add bell pepper, carrot, and broccoli to the skillet. Cook until vegetables are tender but still crisp.
Stir in the cooked quinoa and shredded chicken. Mix well.
Pour soy sauce and lemon juice over the mixture. Season with salt and pepper. Stir until everything is well combined and heated through.
Serve hot and enjoy!
