Preheat oven to 400 degrees.

Spray a large skillet with olive oil spray and heat to medium high. Add onion, pepper and bacon and cook for eight minutes. Add garlic and sauté for one minute. Stir in minced chile, adobo sauce, flour, chili powder, paprika, cumin and sea salt. Cook for 1 minute. Gradually add milk and cook until thick and bubbly, about 4 minutes, stirring constantly with a whisk and scraping up brown bits from the pan. Reduce heat to low and slowly add in 4 ounces of cheese and cilantro. Add quinoa and stir well. Transfer to an 11 x 7 backing dish and sprinkle with remaining cheese. Bake for 20 minutes or until browned.