Preparation

• In a small bowl or measuring cup, combine the broth and saffron, and set aside for 5 minutes.
• Toss the shrimp with the paprika, sugar, and 1/2 tsp. salt.
• Rinse the quinoa until the water runs clear, drain in a fine-mesh strainer, and pat dry.
• In a medium saucepan over medium-low heat, toast the quinoa, stirring frequently, until the grains smell toasty and begin to make faint popping sounds, about 2 minutes. Raise the heat to medium, add the saffron-steeped broth and 1/4 tsp. salt, and bring to a simmer. Cover and continue to simmer for 10 minutes. Add the shrimp, stir, cover, and continue to simmer until the quinoa has absorbed the liquid and the shrimp are cooked, 4 to 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Transfer the quinoa and shrimp to a large bowl and let cool to room temperature, about 20 minutes.
• In a medium bowl, whisk the vinegar, shallot, and garlic. Gradually whisk in the olive oil. Toss the spinach with just enough of the vinaigrette to lightly coat. Transfer the spinach to plates or a platter. Add the peppers to the quinoa mixture and toss with the remaining vinaigrette. Season to taste with salt and pepper. Top the spinach with the quinoa mixture, and sprinkle with the almonds. Serve immediately or cover and chill for up to 2 days; bring to room temperature before serving.