In a heavy bottom skillet, heat the oil over medium heat. Add in the chicken, kielbasa, peppers, and onions. Saute for 5-6 minutes until the chicken is browned and the onions are softened.
Add the stock, quinoa, garlic, tomatoes, and cajun seasoning to the pan and stir well. Bring to a boil, reduce heat to medium-low, and cover. Allow to cook for 20 minutes, or until quinoa is puffed up and liquid is absorbed.
Stir in Worcestershire sauce and hot sauce and serve.
Alternatively, prepare this meal in the slow cooker by mixing all ingredients in the slow cooker and cook on low for 5 hours or high for 3 hours. Serve with additional hot sauce. If you are short on time, skip browning the chicken and peppers in the skillet and just add all the ingredients, minus the oil into the stock pan. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.