Preheat oven to 350 degrees F.

Bring the chicken broth to a boil in a large saucepan. Add the quinoa and simmer, covered, for 15 to 20 minutes, until quinoa is tender and liquid is absorbed.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the spinach and sauté just until spinach is wilted, about 1 to 2 minutes.

Stir the sautéed spinach into the cooked quinoa. Whisk together the milk, egg, salt and pepper in a small bowl. Add milk mixture and 1 cup of the shredded cheese to the quinoa and stir well.

Transfer to a lightly greased 1.5 quart casserole dish and bake, uncovered, for 30 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until melted, about 5 more minutes. Serve.