Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute. Add quinoa; remove from heat. Let stand at room temperature 1 hour; drain and discard bay leaf. Place pickled quinoa in a bowl; add shallots, chopped dill, and pepper, tossing to coat. Spoon about 1 teaspoon quinoa mixture on each oyster; garnish with dill sprigs, if desired.
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