Bake pine nuts in a shallow pan at 350° for 5 minutes or until toasted. Set aside.
Process butter and prosciutto in a food processor until smooth; set aside.
Cook quinoa in 2 quarts boiling water with 3 teaspoons salt 7 minutes. Drain; toss with 2 tablespoons olive oil. Place in an 11-by-7-inch baking dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake, covered, 10 minutes. Stir in pine nuts, and set aside.
Cook fillets in 2 tablespoons water with 1/4 teaspoon salt in a large skillet over medium heat, covered, 7 minutes or until fish flakes easily with a fork.
Bring broth to a boil in a saucepan. Stir in reserved prosciutto butter; let cool slightly and process in a food processor until smooth. Pour mixture through a wire-mesh strainer into a bowl, discarding solids; set aside.
Heat 1 tablespoon olive oil and shallots in a medium skillet over high heat; sauté 1 minute, and add spinach and water. Stir constantly, until spinach begins to wilt.
Spoon quinoa onto individual plates. Top evenly with spinach and fillets. Drizzle with prosciutto sauce, and garnish, if desired. Serve immediately.