In a large saucepan, melt the unsalted butter over medium heat.
Add finely chopped shallots, minced garlic cloves, and thinly sliced cremini mushrooms; cook until softened, about 3 minutes.
Add 2 cups of vegetable broth, quinoa and bring to a strong boil. Reduce the heat to lowest setting and lightly simmer, covered, until water is absorbed, about 15- 20 minutes.
Stir in fresh spinach leaves spinach, lemon zest, chopped dill weed, juice of 1 lemon, and season with kosher salt and freshly ground pepper to your own taste.