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1
Combine the quinoa, water and salt in a medium saucepan.
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2
Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
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3
Gently simmer, covered, for 15 minutes, (there may still be some water not yet absorbed).
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4
Remove from heat.
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5
Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
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6
Remove the lid and gently fluff the quinoa.
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7
Set aside to cool completely.
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8
Heat a large skillet over medium-high heat.
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9
Add the oil, and then stir in the onion.
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10
Cook for 1-2 minutes, or until soft.
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11
Stir in the chicken and cook for about 5 minutes or until the chicken is browned and cooked through.
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12
Stir in the Worcestershire sauce and remove from the heat.
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13
Set aside to cool.
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14
Divide and spread half of the cheese on top of 4 tortillas.
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15
Add a heaping 1/4 cup of cooked quinoa on top of each of the cheese layers.
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16
Divide the chicken and spread on top of the quinoa layers.
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17
Add a final layer of cheese and gently spread the layers evenly around tortilla, leaving a little empty gap at the edges of tortilla.
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18
Place another tortilla on top.
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19
Heat a large skillet or griddle over medium-high heat.
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20
Place the filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the first side is golden, then carefully flip over the quesadilla and cook for another 2-3 minutes, or until the second side is golden and the cheese is completely melted.
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21
Remove from the pan and allow to cool for a few minutes, and then cut into 4-6 pieces.
