In a large bowl, combine the crushed tomatoes with the tomato paste, balsamic vinegar and red pepper flakes. Mix well. Add the quinoa, chicken, half of the mozzarella, half of the basil and the parmesan. Transfer the mixture into an oven safe baking dish. Top with the remaining mozzarella and cherry tomatoes. Bake until the cheese is lightly golden and quinoa is hot, about 10 to 15 minutes. Garnish with the remaining basil.