In a medium saucepan toast the quinoa over medium heat for about two minutes. Add 1 3/4 cup water and 1/2 tsp salt to the toasted quinoa and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and little white ring on quinoa has separated from the grain. This will take about 12-15 minutes. Remove from heat and let sit covered for 5 minutes.
Meanwhile . . .grill or saute chicken sausage links until browned and internal temperature reached 165 degrees F. Slice and set aside.
Heat 1 tablespoon olive oil in large skillet. Add shallot and remaining salt and saute until softened, about 3-5 minutes. Add garlic and stir for about a minute. Add chicken sausage and incorporate into shallot mixture and cook for a couple minutes.
Add diced sweet potato. Continue to saute without a lid for about 5-7 minutes. Add 2 tablespoons water and cover with lid. Continue to simmer for about five minutes or until the sweet potatoes are cooked to your liking when tested with a fork. Remove lid, add spinach and cook until slightly wilted, about 1 minute.
Cut lemon into wedges. Squeeze half of them into quinoa and use other half for garnish.
Remove lid from quinoa, fluff with fork and transfer to skillet with al fresco Sausage. Gently mix and divide onto 6 plates. Sprinkle with fresh parmesan cheese and garnish with lemon slices.