In large saucepan, heat 1 tsp (5 mL) of the butter and oil over low heat; cook shallots, stirring occasionally, until caramelized, about 20 minutes.
Add lemon, lime and orange rind; cook for 1 minute. Transfer to bowl.
Add quinoa to saucepan; cook, stirring, until toasted, about 4 minutes. Add water and bring to boil; reduce heat, cover and simmer until liquid is almost absorbed, about 12 minutes.
Uncover and cook, stirring, for 2 minutes. Stir in shallot mixture, honey, salt, pepper and remaining butter.