Cook quinoa and vegetable stock in a medium saucepan, covered, over low heat until all liquid has been absorbed, about 20 minutes. Once done, fluff with fork and chill quinoa while you prep the rest of the ingredients.
Slice strawberries into circle shapes. Cube tomato into 1/2” cubes. Slice the cucumber lengthwise and slice into half-moons. Tear mint and basil by hand. Add strawberries, tomatoes, cucumbers, mint, basil, arugula, and quinoa to a bowl and set aside. In a separate bowl, whisk lemon juice, olive oil, honey, and a pinch of salt together. Pour over vegetable mix. Toss together and serve immediately.