Rinse the quinoa under cold water to remove its natural coating, which can be bitter. In a medium saucepan, combine 1 cup of uncooked quinoa with 2 cups of chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.
In a large mixing bowl, combine the cooked quinoa, diced rotisserie chicken, crushed tomatoes, tomato paste, balsamic vinegar, half and half, and crushed red pepper (if using). Stir until everything is well incorporated.
Add salt and pepper to the mixture according to your taste preferences. Don’t forget to mix in the grated Parmesan cheese, which will add a lovely depth of flavor.
Transfer the mixture into a greased casserole dish. Spread it out evenly, then top with half of the shredded mozzarella cheese and the halved grape tomatoes. Sprinkle the remaining mozzarella cheese on top for a gooey finish.
Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the cheese is bubbly and golden brown.
Once out of the oven, let the casserole cool for a few minutes. Top with chopped fresh basil for a burst of color and flavor before serving.
