In a large stock pot, heat olive oil over medium heat. Add onions and carrots and saute until onions are translucent and carrots are soft, about 5 minutes.

Add chicken stock, chicken, quinoa, salt, and pepper. Stir and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or until is cooked. If you have any spinach left over, feel free to add it at this point and stir. Serve and enjoy!