In a saucepan, bring quinoa and chicken broth to a boil, then reduce heat, cover and simmer 15 min. or until liquid absorbs. Remove from heat and keep covered at least 15 min. to steam quinoa.
In a large bowl, combine green onion, carrot, red pepper and zucchini. Set aside.
In a small food processor or blender, add basil, vinegar, maple syrup or honey and mustard. Process until basil is finely chopped. Add olive oil and pulse just until mixed. Mix quinoa and dressing into vegetables.
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