Combine the broth and quinoa in a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat to low and simmer, covered, until the liquid is absorbed, about 15 minutes. Then, set it aside.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the red pepper and onion and sauté for 3 minutes. Then, add the garlic and sauté 2 minutes more. Add the spinach and stir until the leaves begin to wilt, about 2 minutes. Then, stir in the quinoa and about ¾ of the Treasure Cave® Crumbled Feta Cheese. Season with salt and pepper to taste, top with the remaining Treasure Cave® Crumbled Feta Cheese and serve hot.