Preheat oven to 350°F. Add uncooked quinoa to a small saucepan with 2 cups organic chicken or vegetable broth or water. Cover with lid, and bring to a boil. Once boiling, season generously with sea salt and pepper, turn off the heat, and let sit covered for 10 minutes until the quinoa is fluffy.
In a large skillet, sauté onion and garlic for 2-3 minutes. Add red pepper, chili powder, and the Italian spices, and cook until softened, around 3-4 minutes. Add spinach, and sauté until it wilts. Remove from heat.
In a large bowl, add yogurt and eggs; whisk together. Add the quinoa and veggie mixture, and stir until combined. Pour mixture into a greased pie pan, and bake for 60 minutes.
Broil for 3-4 minutes at the end for a nice brown color on top.