Preheat oven to 350 degrees and lightly grease 9 X 13 pan with olive oil.
Cook quinoa according to package directions and set aside.
Meanwhile saute yellow onion, & red bell pepper in pan over medium high heat with 2 tbsp. olive oil about 2-3 minutes.
Add fresh rinsed spinach leaves, cherry tomatoes, olives, garlic, oregano, & basil and stir till spinach is wilted down.
Then stir in cooked quinoa and add salt & pepper to taste.
Spoon this mixture evenly into casserole pan. Then top with crumbled feta cheese.
In medium separate bowl add eggs, half & half cream, salt & pepper to taste and whisk together completely.
Pour egg mixture over casserole & top with chopped cilantro.
Bake in preheated oven 30 minutes.
Can serve immediately or cool and store in fridge for later use.