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Preheat the oven to 375F. Lightly oil an 8x8 or similarly sized casserole dish (I like to use some of the oil from the sun-dried tomatoes to do this). In a small sauce pot, heat vegetable broth to a rapid simmer over medium high heat.
To the casserole dish, add the quinoa, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto, red pepper flakes, garlic powder, onion powder, salt, black pepper, and heated vegetable broth. Stir to combine.
Cover the dish tightly with foil, a lid, or an upside-down baking sheet. Bake at 375F on the middle oven rack for 30 minutes, or until the quinoa is mostly cooked through. The casserole may be a little liquidy at this point, that's okay.
Stir in the spinach leaves. Top with shredded mozzarella cheese. Return to the oven to bake uncovered for an additional 10-15 minutes, or until the cheese is melted and golden and the quinoa is completely cooked.
Let cool 5 minutes before scooping and serving. Serve with lemon wedges, lemon zest, and freshly ground black pepper to taste. Enjoy!