In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain and cool completely.
In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, Sazonador Total, jalapeño and cilantro until combined.
For a nutritious, satisfying main course, adorn this quinoa salad with grilled shrimp or chicken.