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1. Preheat oven to 400°.
2. Combine cooked quinoa and 1 tablespoon oil
in a bowl. Spread quinoa on a parchment-lined
baking sheet; bake at 400° for 14 minutes.
3. Heat a large Dutch oven over medium-high
heat. Add remaining 2 teaspoons oil; swirl. Add
poblano pepper, onion, and garlic; sauté 5
minutes. Stir in flour, cumin, and chili
powder; cook 1 minute. Add stock, salt,
tomatoes, and chopped green chiles to pan;
bring to a boil. Reduce heat, and simmer 8
minutes. Remove pan from heat; stir in chicken.
Pour half of chicken mixture into the bottom of
an 8-inch square baking dish; top with half of
quinoa mixture and 2 ounces cheese. Repeat
layers once with remaining chicken mixture,
remaining quinoa, and remaining 1.5 ounces
cheese. Bake at 400° for 25 minutes.
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