Step 1

In a fine sieve rinse quinoa in cold water.

Step 2

Bring 2 3/4 cups chicken broth to a boil in a 2-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; uncover and fluff with fork; keep warm.

Step 3

Heat oil in a large non-stick skillet over medium heat; add shallots and cook, stirring occasionally, until soft and golden, about 10 minutes. Stir in zest and juice and simmer for 1 minute; remove from heat. Add the quinoa, baby spinach, thyme, parsley and stir until thoroughly combined. Serve warm or at room temperature.