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In a medium pot, combine quinoa and vegetable broth; bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
In a large skillet, heat olive oil over medium heat; add zucchini and sauté for about 5 minutes until tender.
Stir in fresh spinach and cook until wilted, about 2 minutes.
Add the cooked quinoa to the skillet and mix in the grilled chicken.
Season with dried basil, oregano, salt, and pepper; stir well to combine.
Serve warm in bowls, garnishing with additional herbs if desired.