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Cook the chicken, garlic, basil, oregano, chives chilli flakes and paprika in a little olive oil for 12-15 minutes
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Add in the diced onion, peppers, chorizo and cook for another 5-8 minutes
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Wash and rinse the quinoa
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Bring the chicken stock to the boil in a medium sized saucepan
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Add the quinoa, cover and cook until the stock is absorbed, about 15 minutes
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Preheat the oven to 180 oC
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Mix the quinoa into the chicken and vegetables
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Stir through the cherry tomatoes and season with salt and pepper
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Place in one large or two small individual casserole dishes
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Drizzle with a little olive oil and then bake for 10 minutes
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Serve with a fresh salad
