slow-cooker mushroom and chicken quinoa

Ingredients

• 2 cups dry quinoa, rinsed
• 3 cups water
• 1/2 cup red wine
• 1 medium red onion, finely chopped
• 6 cloves garlic, minced
• 1 package pot roast seasoning mix
• 2 teaspoons thyme
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons cayenne pepper
• 8 ounces sliced button mushrooms
• 1 pound boneless, skinless chicken breast cutlets
• 2 cups shredded monterey jack cheese
• 1 cup cup ricotta cheese
• 1/2 cup sour cream
• 1/2 cup parmesan cheese (optional)