Cook Quinoa in the chicken broth according to package instructions - 15 minutes.
Set aside and keep warm with pot lid on.
Toast pine nuts in a pan on low for 3-5 minutes and then set aside.
Transfer the tomatoes, beans and arugula to a large serving bowl and top with the Quinoa, pine nuts, olive oil, juice of the lemons, the vinegar ( 2 tbsp for more tang ) and some salt and pepper and mix well to combine.
This is a light side dish that is so easy but super delicious!
I also sometimes add black or green olives. :)