Heat the chicken broth and quinoa to boiling in a medium saucepan over high heat.
Cover, reduce the heat to a simmer, and cook while stirring occasionally for about 10 minutes, or until the quinoa is tender. Remove from the heat and let cool 5 minutes, but keep covered.
In a large bowl, combine the quinoa, diced tomatoes, chicken, green beans, corn, olive oil, lemon juice, parsley and pepper. Gently toss to mix well.
Serve immediately or chill for a summery grain salad.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pantry-chicken-and-vegetable-quinoa