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, jalapeños and cilantro until combined.
Serve chilled or at room temperature.
For a healthy, satisfying main course, adorn this quinoa salad with grilled shrimp or chicken.