Heat oven to 350°F. Spray 2-quart round casserole with cooking spray.
In 2-quart saucepan, heat quinoa and water to boiling over high heat. Reduce heat to low. Cover; simmer 10 to 15 minutes or until all water is absorbed.
Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook shallots in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Stir in broth and preserves. Heat to boiling; remove from heat. Return chicken to skillet, discarding any juices in bowl.
In casserole, mix cooked quinoa, chicken mixture, cranberries, raisins and 3 tablespoons of the parsley. Sprinkle with remaining 1 tablespoon parsley and the pine nuts.
Bake uncovered 15 minutes or until thoroughly heated and nuts are toasted.