In a medium or large saucepan, whisk together the bouillon and water and then bring to a boil. Add the two quinoas (you can also use tri-colored quinoa if you'd like), stir, reduce heat, and cover. Cook over low heat for 15-20 minutes, or until just a little bit of liquid remains.
Stir in the spinach, green onion, and mushrooms and let cook for a few minutes---just enough for the spinach to wilt and the mushrooms to cook down a little.
Stir in the salt, pepper, chia seeds, and lemon juice.
Remove from the heat and stir in the parsley and walnuts. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/12/27/quinoa-with-walnuts-and-spinach/