Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
Stir in cherry tomato halves, mozzarella and basil.
Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.