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In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat, cover, and let simmer for about 12-15 minutes, until all the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant (about 2 minutes). Stir in bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until softened. Add baby spinach, season with oregano, basil, smoked paprika, salt, and pepper, and stir until spinach wilts. Remove from heat.
In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and sauce. Stir until everything is evenly coated. Transfer mixture to a lightly greased baking dish (9x13 inches).
Sprinkle mozzarella cheese and Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and slightly golden.
Let casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!