Place quinoa and broth into saucepan and bring to a boil. Turn down to a simmer and allow to cook for 10-12 minutes, or until liquid has absorbed. Let stand for 5 minutes, fluff with a fork and transfer to a separate bowl.
In a small bowl, whisk together the oil, lemon, chopped basil, chopped parsley, chopped thyme, salt and pepper. Mix well and pour over quinoa. Break apart the chicken, and add to quinoa, tossing to coat.