In a saucepan, bring broth to a boil. Add quinoa. Reduce to simmer. Cover and cook for 15 minutes or until liquid is absorbed. Once absorbed, remove from heat and fluff with a fork.

Meanwhile, slice green onion, chop celery, dice apples and lightly chop spinach. Pull 1 cup of chicken from the rotisserie. Toss everything into a mixing bowl. (If desired, more chicken may be added to each serving).

Combine olive oil, lemon juice, salt, coriander, mustard, garlic powder and pepper, mix well.

Add quinoa to the apple mixture along with chicken. Pour dressing over, toss to combine and serve.