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Preheat the oven to 375℉. Mist a 9×13-inch glass or ceramic baking dish with nonstick cooking spray and set aside.
Directly to the baking dish, add the diced or shredded chicken, seasonings, quinoa, salsa, water, corn, zucchini, green chiles, and 1 ¼ cup of cheese. Stir the ingredients until combined.
Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes or until the quinoa is tender.
Remove the foil from the baking dish and sprinkle the remaining cheese over the top of the casserole. Return to the oven and bake, uncovered, for an additional 5 minutes or until the cheese has melted. Remove from the oven and let it stand for 15 minutes. (Note: The casserole will appear slightly soupy when it comes out of the oven. But it does thicken up nicely during the 15 minutes of stand time.)
Serve with fresh cilantro, diced avocado, sour cream, tortilla chips, and/or lime wedges.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage.