Combine quinoa and broth in a 2-quart saucepan; heat to a boil. Cover pan; reduce heat to low and simmer 15 – 20 minutes or until the liquid is absorbed. Set aside, covered. Heat oil in large skillet over medium heat. Add coriander, cumin and onions; sauté for 5 minutes until onions are soft. Add garlic and Butternut Squash “Rotini;” sauté until tender (3-5 minutes). Gently combine Butternut Squash “Rotini” mixture, cooked quinoa, spinach, walnuts, and lemon juice. Season to taste with salt and pepper. Serve immediately.