Add quinoa, chicken broth and water to a medium saucepan. Bring to a boil and reduce to a simmer. Simmer until all of the liquid is absorbed, about 15 minutes.
Meanwhile, add oil to a large skillet.
Add shallots and saute for 2-3 minutes.
Add in garlic and cook for 1 minute.
Stir in both mushrooms and saute for 2 minutes.
Pour in wine and deglaze the pan, 1-2 minutes.
Combine cooked quinoa to the mushroom mixture and season with salt and pepper.