Cook the Quinoa per package directions-usually 2 cups of water to 1 cup of quinoa. If you are having chicken add 1 cube chicken bullion to the water before you pour in the quinoa, if beef then use beef bullion.
Grate or finely chop about 3-4 ounces of Gruyère, cheddar or swiss cheese.
Preheat oven to 400 degrees.
Oil a 2 quart gratin or baking dish.
Heat a medium frying pan over medium heat.
Wash the spinach but do NOT dry it off.
Add the spinach to the pan and wilt it in the liquid left from washing it.
As soon as it wilts remove it from the heat and rinse it with cold water, squeeze it dry and chop it well. (You can skip all of this if you use frozen chopped spinach).
Wipe dry the pan and heat one Tbs. olive oil in it over medium heat. Add the onion and cook stirring often until it is tender-about 5 minutes. As the onion is cooking also add the garlic during the last minute of cooking.
Stir in the spinach and season with Salt and Pepper to taste and remove it from the heat.
Beat 2 eggs in a large bowl.
Stir in the cooked quinoa, and the onion spinach garlic mixture along with the cheese and the sage.
Stir the mixture well and pour it into a 2quart baking dish.
Sprinkle the Parmesan cheese on top of it and then drizzle with the remaining tablespoon of olive oil.
You can also put slices of tomato on top of it too.
Place in oven and bake until the cheese is nicely browned on top, usually about 25 minutes.
Remove and allow it to cool for about 5 minutes before serving.