Quinoa with Mexican Flavors, Creamy Chicken, and Veggies

Ingredients

• 2 ¼ cups water, divided
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, crushed, divided
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground paprika
• ¼ teaspoon red pepper flakes
• 4 chicken tenders, cut into chunks
• ¼ cup frozen corn
• ¼ cup frozen green peas
• ¼ cup frozen mixed bell peppers
• ¼ cup coarsely chopped fresh spinach
• 1 tablespoon milk
• 1 tablespoon all-purpose flour
• 2 limes, juiced

Step 1

Bring 2 cups of water and the quinoa to a boil in a saucepan over medium heat. Once it’s boiling, lower the heat and let it simmer until the quinoa is tender, which should take about 15 to 20 minutes.

Step 2

While the quinoa cooks, heat some olive oil in a large skillet over medium-high heat. Toss in the onion and cook it until it starts to brown nicely, around 5 to 7 minutes. Then add the garlic, chili powder, salt, paprika, and red pepper flakes, stirring everything together with a wooden spoon.

Step 3

Add the chicken to the skillet and cook it, stirring occasionally, for about 5 minutes. Pour in 1/4 cup of water, cover the pan, and let it cook for another 15 minutes so the chicken gets nice and tender.

Step 4

Throw in the corn, peas, peppers, and spinach. Give everything a good stir, cover again, and let it cook for about 5 more minutes until the veggies are warmed through and the spinach wilts.

Step 5

In a small bowl, mix the milk and flour until smooth, then pour this into the skillet. Cook and stir for a couple of minutes until the sauce thickens up nicely.

Step 6

Spoon the quinoa onto plates, then pile the creamy chicken and veggies on top. Finally, whisk together the lime juice and the last bit of garlic, and drizzle this fresh sauce over each serving for a bright, zesty finish.