In a medium pot over medium-high heat, add the vegetable stock and quinoa. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Allow to simmer over low heat for about 15 minutes or until water is fully absorbed. Set aside and let cool.
While the quinoa is cooling, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, crushed red pepper, and salt.
Toss together the quinoa with the scallions, tomatoes, cucumber, basil, parsley, and slivered almonds. Gently mix in the dressing.
Serve cold or at room temperature.