Step 1Put stock in a medium saucepan over high heat and bring to the boil. Reduce heat to very low and keep the stock at a simmer.
Step 2Heat 1 teaspoon of olive oil in a large heavy-based saucepan over high heat. Add mushrooms and cook, stirring occasionally, for 3–4 minutes, or until golden; remove from pan. Return pan to high heat and add a second teaspoon of oil. Add chicken and cook, stirring occasionally, for 3–4 minutes, or until golden; remove from pan.
Step 3Return pan to medium heat. Add remaining oil and onion. Cook, stirring, for 5 minutes, or until softened. Add the garlic and zucchini and cook, stirring, for 1 minute, or until fragrant. Add the quinoa and stir for 1–2 minutes, or until grains are coated in oil. Return chicken to pan with half of the mushrooms (reserve remaining mushrooms).
Step 4Add the simmering stock, one cup at a time, stirring constantly and making sure the stock is absorbed before adding more. This will take 15–20 minutes; the quinoa should be al dente yet creamy. Stir through parmesan, chives and spinach. Cover and set aside for 2–3 minutes.
Step 5Meanwhile, place tomatoes on a baking tray lined with baking paper. Roast for 10 minutes, or until skins start to blister. Divide the risotto between 4 serving bowls and top with tomatoes and the reserved mushrooms.