Melt 1 1/2 tsp butter in a small saucepan over medium-high heat. Add quinoa to pan and saute 3 minutes. Add 3/4 cup stock and bring to a boil. Cover and reduce heat. Simmer for 12 minutes or until liquid is absorbed. Remove from heat and let stand 10 minutes. Stir in 1/4 tsp salt.

Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan and swirl to coat. Add spinach and cook for 1 1/2 minutes or just until wilted. Remove and set aside.

Melt 1 1/2 tsp butter in pan and add 1 1/2 tsp oil. Swirl to coat. Add mushrooms and cook for 8 minutes, stirring to brown on all sides. Remove mushrooms and set aside.

Add remaining oil to pan and swirl to coat. Add chicken and saute 4 minutes, stirring to brown on all sides. Add shallots, thyme and garlic and saute for 1 1/2 minutes. Add wine and remaining chicken stock. Cook until liquid is reduced and becomes slightly syrupy, about 5 minutes. Remove from heat and add remaining butter, mustard, pepper and salt. Stir constantly until butter melts, then stir in mushrooms and spinach. Serve over quinoa.