Preheat oven to 425°F.

Slice sweet potato in half and then cut into thin (about ⅛th) slices.

In a medium pot, heat 1 T olive oil over medium high heat.

Add in garlic cloves and stir to heat.

Pour in quinoa, broth and sweet potatoes. Continue to boil at medium for about 12-15 minutes or until all of the liquid is completely absorbed, stirring occasionally.

While quinoa cooks, cook ground turkey in a skillet until cooked through and browned. Remove turkey from pan and set aside. Add spinach to pan and sautee until wilted.

In a medium bowl, whisk together egg and milk. Stir in mozzarella.

When liquid has been absorbed in quinoa and sweet potato mixture, transfer turkey, quinoa, and spinach to mixing bowl with egg, milk and cheese.

Stir to combine.

Transfer mixture to a lightly oiled baking pan and place in oven, top with desired amount of grated cheese.

Bake for 12-15 minutes or until top is browned and mixture is starting to boil.

Remove from oven and allow to cool for 5-10 minutes before serving.