3 cups broccoli florets
½ large red onion, roughly chopped
2 tablespoons extra virgin olive oil
Pinch of kosher salt
½ teaspoon crushed red pepper flakes
1 cup uncooked quinoa
1¾ cups low-sodium chicken stock
1 cup shredded chicken breast
1 14.5-ounce can diced tomatoes, drained (roughly 1½ cups tomatoes)
Fresh ground pepper
1¾ cups cheddar cheese, divided (I like sharp, but feel free to use mild if you prefer.)
¼ cup whole-wheat panko bread crumbs (optional)