Place quinoa in a small pan with 1 ½ cups water. Bring to boil, cover, and lower heat to a simmer. Cook for about 30 minutes, until all the water is absorbed and quinoa is light and fluffy. Transfer to a large bowl, fluff with a fork, and let cool completely.
In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Set aside.
Chop strawberries, mint, and scallions.
Lightly toast the pine nuts in a saucepan over medium heat until slightly browned.
Stir pine nuts, strawberries, mint, and scallions into cooled quinoa. Add vinaigrette just before serving.
Season with salt and pepper to taste.