Risottoed Quinoa with Shiitake Mushrooms and Spinach

In the quest to add more protein to every meal and reduce outright starches I made Quinoa risotto style tonight. It was the perfect blank slate to add veggies to. It could be a complete meal.
8oz. shiitake mushrooms – stemmed and sliced

2 shallots minced

2 cloves of garlic minced

1 T. Olive oil

1 cup uncooked White Quinoa 

1/2 cup white white

5 cups of broth (chicken or veggie) – hot

1/2 cup Parmesan cheese

5 big handfuls of baby spinach
Spray a big skillet with Pam and put the sliced mushrooms in on medium heat. Cook stirring every so often for five minutes. Remove mushrooms from pan and set aside. Spray more Pam and add the shallots and garlic and cook on medium low for three minutes. Add the oil and the Quinoa and stir coating the Quinoa in oil and toasting it at the same time, about three minutes. Turn the heat up to medium.
Add the wine to the pan and stir, cooking until the liquid is absorbed. Once done add a half a cup of simmering broth and stir and cook until absorbed. Continue this routine until all the broth has been used up, should take about half an hour.
Remove the pan from the heat. Add the mushrooms back in and the cheese. Stir well and add the Spinach. Mix well and put back on low heat for one minute while continuing to turn everything over in the pan until the Spinach is just starting to wilt. Serve and eat