Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes.
Heat olive oil in a non-stick skillet. Add in onions, sauté about 5 minutes over medium heat. Stir in mushrooms and garlic. Continue to cook for another 3-5 minutes. Pour in white wine.
Place spinach over vegetables in skillet; cover. Leave for a few minutes until spinach leaves begin to wilt. Season vegetable mixture to taste with salt and pepper. Gently mix vegetables into cooked quinoa. Add additional seasoning if desired.