Rinse quinoa thoroughly in a sieve under cold water to remove any soapy residue.

Bring chicken broth to a boil in a medium saucepan.

Gradually stir in quinoa and cook for 18-20 minutes, or until the quinoa is cooked through and the broth is absorbed.

Remove from heat and transfer the quinoa to a bowl to cool slightly.

In a cast iron skillet over medium heat, add pine nuts (without oil).

Shake the skillet constantly until the pine nuts are golden brown, about 3 minutes.

In a large bowl, combine the cooked quinoa, cubed cooked chicken, thinly sliced green onion, diced radish, chopped cucumber, chopped parsley, and toasted pine nuts.

Gently toss all ingredients to combine.

In a separate small bowl, whisk together white wine vinegar, extra virgin olive oil, ground cumin, salt, pepper, and minced garlic to prepare the dressing.

Drizzle the dressing over the salad.

Toss the salad gently to combine the dressing and ingredients.