Preheat your oven to 375 degrees F.

In a medium saucepan, whisk together chicken broth and flour until smooth.  Cook over high heat for 1 minute.  Add the milk and seasoning and cook for 3-5 minutes until thickened.

Cut up sweet potato and chicken  into small bite size pieces.  Chop leeks into small pieces.

In a large bowl, combine the sauce with the quinoa, chicken, leeks, sweet potato, and pesto.  Pour into a 9x13 baking dish.  Top with shredded cheese and bake for 40-50 minutes covered, until the quinoa is soft and the chicken and sweet potatoes are cooked through.