Preheat oven to 350 degrees
In a small saucepan, cook quinoa in the chicken broth until fluffy (15-20 minutes).
After cooked, gently press quinoa into bottom of greased 9x9 baking dish.
On top of that add black beans and corn, spreading out evenly across the dish.
In a separate skillet, heat olive oil, cumin, and red pepper flakes until aromatic (2-3 minutes).
Next, stir in enchilada sauce and shredded chicken.
Once well mixed, add on top of your layered mixture in the baking dish.
Top with cheese if desired and bake at 350 for 15 minutes.
When serving, top with avocados, tomatoes, or green olives.