Creamy Mexican Chicken and Vegetable Quinoa Delight

Ingredients

• 2 ¼ cups of water, split into two portions
• 1 cup of quinoa
• 2 tablespoons of olive oil
• 1 finely chopped medium-sized onion
• 4 crushed garlic cloves, separated
• 1 teaspoon of chili powder
• 1 teaspoon of salt
• ½ teaspoon of ground paprika
• ¼ teaspoon of red pepper flakes
• 4 chicken tenders, chopped into pieces
• ¼ cup of frozen corn
• ¼ cup of frozen green peas
• ¼ cup of frozen mixed bell peppers
• ¼ cup of freshly chopped spinach
• 1 tablespoon of milk
• 1 tablespoon of all-purpose flour
• Juice of 2 limes

Step 1

In a medium saucepan, bring 2 cups of water and quinoa to a gentle boil over medium heat. Let it simmer until the quinoa is tender, which usually takes around 15 to 20 minutes.

Step 2

Meanwhile, in a large skillet over medium-high heat, warm some olive oil. Sauté the onion until it turns a lovely light brown shade, which typically takes about 5 to 7 minutes. Next, add in 3 garlic cloves, along with chili powder, salt, paprika, and a pinch of red pepper flakes, using a trusty wooden spoon to mix everything together. Toss in the chicken and cook it for approximately 5 minutes. Pour in the remaining 1/4 cup of water, cover the skillet, and let it cook for another 15 minutes.

Step 3

After that, stir in the corn, peas, peppers, and spinach into the skillet. Cover it again and let it all meld together for an additional 5 minutes. In a separate bowl, combine milk and flour, then pour this mixture into the skillet. Cook and stir for an extra 2 minutes to let the flavors mingle.

Step 4

To serve, divide the cooked quinoa among 4 plates. Top each portion with the chicken and vegetable mixture. For a final touch, whisk lime juice with the remaining garlic in a separate bowl and drizzle this zesty mixture over each serving.