Coconut Quinoa and Baby Spinach Salad

In a small pot, combine quinoa, coconut milk, broth, and a pinch of salt and pepper and bring to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, 12-15 minutes. Leave the lid ajar and allow quinoa to cool. In a large mixing bowl, combine shallot, pomegranate seeds, spinach, and nuts. In another bowl, mix lemon juice, thyme, olive oil, and generous pinches of salt and pepper. Add the cooled quinoa and your desired amount of dressing to the large mixing bowl and toss to combine. Serve cool or at room temperature.