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Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
Preheat the oven to 400 °F (200 °C).
In a large mixing bowl, add cooled, cooked quinoa, yogurt, olive oil, onion powder, garlic powder, salt, Italian herbs, and finely chopped spinach and sundried tomatoes. If you want to add cheese, add it now.
Combine everything together until it forms a wet mixture.
Stir in self-rising flour, and stir with a rubber spatula until it forms a sticky dough.
If too wet add a little more flour but keep in mind that the dough should stay a bit moist. Rub your hands with olive oil and rub the dough with oil too so it gets less sticky.
Divide into 8 even portions by hands and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside crisp in the oven.
Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
Let them cool down for a few minutes before serving.