Step 1 Heat stock in a large saucepan until almost boiling; reduce heat to low. Cover pan to keep hot.
Step 2 Spray a large non-stick frying pan with olive oil and set over high heat. Add chicken and cook for 4–5 minutes, or until browned; remove from pan and set aside.
Step 3 Spray pan with oil again. Add mushrooms and cook, stirring, until soft and browned; remove from pan and set aside.
Step 4 Heat olive oil in a large sauce-pan over medium heat. Sauté shallots and garlic for 1 minute, or until fragrant. Add quinoa and cook, stirring, for 1 minute. Add wine and stir until absorbed.
Step 5 Reduce heat to low. Add 1 ladle stock and stir until quinoa absorbs liquid. Continue adding ladles of remaining stock, stirring for 15 minutes, or until quinoa cooks.
Step 6 Add reserved cooked chicken and mushrooms with spinach; stir and bring to a simmer. Top risotto with grated parmesan and serve.