Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a gentle boil, then reduce to low, cover and simmer for 15 minutes until fluffy.

Warm olive oil in a skillet over medium heat. Add minced garlic and diced onion, sauté for 3 minutes until translucent, then stir in spinach until wilted.

Preheat your oven to 350°F (175°C).

Spread the cooked quinoa evenly in a greased 9×9-inch baking dish. Top with the spinach-onion mixture.

Sprinkle shredded mozzarella, dollop cream cheese chunks, and dust with Parmesan.

Bake uncovered at 350°F for 20–25 minutes until cheese bubbles and edges turn light golden brown. Let rest 5 minutes before slicing.