adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican Quinoa with Creamy Chicken and Vegetables
Mexican Quinoa with Creamy Chicken and Vegetables
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Succulent Mexican-inspired creamy chicken and veggies served on a bed of quinoa for a quick and delicious weeknight meal.
Ingredients:
  • 2.25 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
  • 0.5 teaspoon ground paprika
  • 0.25 teaspoon red pepper flakes
  • 4 chicken tenders, cut into chunks
  • 0.25 cup frozen corn
  • 0.25 cup frozen green peas
  • 0.25 cup frozen mixed bell peppers
  • 0.25 cup coarsely chopped fresh spinach
  • 1 tablespoon milk
  • 1 tablespoon all-purpose flour
  • 2 limes, juiced
Instructions:
  • In a saucepan over medium heat, combine 2 cups of water and quinoa and bring to a boil. Allow to simmer until quinoa is tender, about 15 to 20 minutes.
  • In a large skillet over medium-high heat, saute onion in olive oil until lightly browned, about 5 to 7 minutes. Stir in garlic, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken and cook for about 5 minutes. Pour in remaining 1/4 cup water, cover, and cook for 15 minutes.
  • Combine corn, peas, peppers, and spinach in the skillet and cook covered for an additional 5 minutes. Stir together milk and flour, then pour into the skillet, cooking and stirring for 2 minutes.
  • Dole out quinoa evenly onto 4 plates. Spoon chicken and vegetable mixture on top. Combine lime juice and leftover garlic in a bowl; drizzle over each serving.

Similar Recipes