Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add garlic; cook, stirring occasionally until light golden brown, about 30 seconds. Add quinoa, stirring until coated in oil and slightly toasted, about 2 minutes. Pour chicken bouillon-water mixture into pot; bring to boil. Reduce heat to medium low. Simmer, covered, until water is absorbed and quinoa is tender, 14-18 minutes; remove from heat.
Stir basil, parsley, toasted pine nuts, scallions, remaining olive oil and lemon juice into quinoa until thoroughly combined. Serve warm.