Quinoa Pilaf

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2 tablespoons extra-virgin olive oil, plus extra for drizzling

1 shallot, chopped 

1/2 cup sun-dried tomatoes in oil, cut into 1/2-inch dice

1 yellow bell pepper, cut into 1/2-inch dice

1/8 teaspoon red pepper flakes 

1/4 teaspoon kosher salt 

1 cup tricolor quinoa 

1 1/4 cups reduced-sodium chicken broth 

2 cups baby spinach, chopped