Combine the quinoa and 2 cups of water in a pot and bring to a slow boil. Once it comes to a boil, cover and reduce to low heat and simmer for 20 minutes. Remove from heat.
While the quinoa is cooking, steam the broccolini (whatever is your favorite method of doing so) until the stems are crisp-tender (usually about 5 minutes). You don't want the broccolini to be all mushy.
In a large pan, sauté the shallots and mushrooms (about 5 minutes) in some of the olive oil and then push to the sides of the pan so they don't burn.
After the broccolini is steamed, add the pieces to the center of the large pan and sauté them (add a little more olive oil) for about 5 minutes and then keep the heat on the lowest setting.
Add the cooked quinoa to the pan, adding a little more olive oil. Toss to coat all ingredients.
Add the ginger spice, horseradish powder and sea salt to the pan and then thoroughly combine with the other ingredients.
Immediately put the quinoa side dish into a large serving bowl and then cover with foil to keep warm (if necessary).