Preheat oven to 350°F. Lightly grease 7 x 10 inch baking dish and set aside.
Cook quinoa in water with 1/4 tsp sea salt according to package directions.
Sprinkle chicken with barbeque spice and liquid smoke. Mix to coat. Saute chicken in 2 tablespoons of oil olive until lightly brown. Chicken does not need to be totally cooked as it will finish cooking in oven.
Place chicken in large bowl. Add onion to skillet and lightly saute them. Add to chicken in bowl.
Add broccoli, salsa, quinoa and half the cheese to chicken-onion mixture and mix.
In a separate small bowl mix the ranch, barbecue sauce, chili powder, onion powder and 1 tsp. sea salt. Add to chicken mixture and stir to combine.
Pour into prepared dish and top with remaining shredded cheese. Sprinkle with paprika. Cover with foil and bake for 30 minutes. Uncovered and bake for another 10 minutes.