Mexican Quinoa with Creamy Chicken and Vegetables recipe
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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
Nutrition Info
- 326.4 caloriescarbohydrate: 37.9 gcholesterol: 31.5 mgfat: 11.1 gfiber: 4.9 gprotein: 19.4 gsaturatedFat: 1.7 gservingSize: -sodium: 639.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Quinoa with Creamy Chicken and Vegetables
Directions
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Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken, cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet, cook and stir for 2 minutes.
Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl, drizzle over each serving.