1. Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
2. Preheat oven to 350F (175C).
3. In a bowl, mix together tuna, cooked quinoa, chopped onion, broccoli, Greek yogurt, vegetable stock and spices.
4. Transfer into casserole dish. Top with mozzarella. Bake for 25 minutes, until golden.
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