Mix together chicken stock, salsa, peppers and onions, seasoning, and quinoa together in a large stock pan. Add in whole pieces of chicken and sumbruge in the liquids.
Bring to a boil. Cover and reduce heat to simmer and cook for 20 minutes, or until quinoa has absorbed most of the liquid and chicken is cooked through.
Serve with any of the desired toppings.
You can cook up boneless, skinless chicken breasts or chicken thighs in the stock as the quinoa cooks, or you can dice up leftover chicken and add once the quinoa is cooked. Feel free to omit the chicken for a vegetarian dish.
Feel free to add in some cooked beans as well as chicken, or in place of the chicken if desired.
In place of the homemade fajita seasoning, use 1 teaspoon chili powder, ½ teaspoon each of salt, chili powder, cumin, paprika, and ¼ teaspoon each of garlic powder and onion powder.
You can use fresh slices of frozen peppers and onions instead of frozen slices.