Preheat the oven to 350 degrees.
Combine the broth and wine in a large saucepan over medium heat. Bring to a boil and add quinoa, reduce heat and cover. Let cook for 15 minutes or until the liquid is absorbed.
While the quinoa is cooking, put grape tomatoes in an oven safe dish and toss with olive oil, salt and pepper. Roast in the oven for about 20 minutes or until they become slightly charred, then remove and set aside.
Heat olive oil in a large skillet. Add the sliced sausage and cook until browned. Then add onion and garlic and cook until the onions are translucent. Add the spinach and cook until wilted.
Add the spinach mixture to the quinoa, tossing with the roasted tomatoes, goat cheese. Stir to combine. Top with additional cheese if desired.