In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 diced onion and 2 minced garlic cloves for 2 minutes. Stir in 1 chopped bell pepper, 1 diced zucchini, 1 cup of sliced mushrooms, and 1 cup of halved cherry tomatoes. Cook for 5-7 minutes until softened, then add 2 cups of baby spinach along with the dried herbs, stirring until wilted.

In a mixing bowl, combine 1 cup of tomato sauce, 1/2 cup of Greek yogurt, and a pinch of red pepper flakes. Mix until well incorporated.

Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and prepared sauce.

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle with 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.

Remove from oven and let rest for 5 minutes. Garnish with fresh herbs before serving.