Mexican-Inspired Quinoa with Creamy Chicken and Vegetables

Ingredients 0/17

Step 1

Bring 2 cups of water and the quinoa to a boil in a saucepan over medium heat. Once it’s boiling, reduce the heat and let it simmer until the quinoa is tender, which should take about 15 to 20 minutes. While that’s cooking, heat some olive oil in a large skillet over medium-high heat. Toss in the chopped onion and cook it until it’s nicely browned, around 5 to 7 minutes. Then add the garlic, chili powder, salt, paprika, and red pepper flakes, stirring everything together to really bring out the flavors. Next, add the chicken to the skillet and cook it, stirring occasionally, for about 5 minutes. Pour in a little water, cover the pan, and let it cook for another 15 minutes so the chicken gets nice and tender.

Step 2

Once the chicken is cooked, stir in the corn, peas, peppers, and spinach. Cover the skillet again and let the veggies steam for about 5 minutes. Meanwhile, mix the milk and flour until smooth, then pour that into the skillet. Cook everything together for a couple more minutes, stirring as it thickens into a creamy sauce. To serve, spoon the quinoa onto plates and pile the creamy chicken and veggies on top. Finish by whisking the lime juice and remaining garlic together and drizzling it over each plate for a fresh, zesty kick.