Preheat oven to 375°F.

In a medium saucepan over medium-high heat, whisk broth and flour until smooth; cook for 1 minute. Add milk and Italian seasoning and cook for 3-5 minutes, stirring occasionally until thick.

Meanwhile, add bacon to a skillet and cook over medium-high until crispy; remove from heat and crumble. Cut chicken into thin strips, chop leek, and cut asparagus into 1-inch pieces.

Add sauce, quinoa, chicken, bacon, and veggies to a large bowl; mix together and then pour into a baking dish. Top with cheese, cover, and bake for 40-50 minutes until quinoa has cooked through and chicken is no longer pink.

Serve with orange wedges on the side.