Preheat your oven to 375 degrees F.
To prepare the quinoa, rinse it under cold water and soak for about 10 minutes in warm water.
In a small saucepan, bring 2 cups of chicken broth to a boil. Once boiling, drain the soaked quinoa and add it to the saucepan, stirring briefly.
Cover the saucepan and reduce the heat to a simmer, cooking for about 12 to 15 minutes.
Once cooked, turn off the heat and let the quinoa sit for 5 minutes, then fluff it with a fork.
In a separate saucepan on medium heat, combine the crushed tomatoes, tomato paste, and balsamic vinegar. Stir and bring it to a simmer.
Add in the half and half, crushed red pepper, and salt/pepper to taste. Continue cooking until heated through.
In a large mixing bowl, combine the chopped chicken, cooked quinoa, Parmesan cheese, and half of the mozzarella cheese. Pour the sauce over this mixture, stirring well to combine everything.
Pour the quinoa mixture into a prepared 9x13 baking dish. Top with the remaining mozzarella cheese and the halved grape tomatoes.
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted and the casserole is heated through. Top with fresh basil just before serving. Enjoy!
