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 calories
carbohydrate: 37.9 g
cholesterol: 31.5 mg
fat: 11.1 g
fiber: 4.9 g
protein: 19.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 639.1 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This dish has a Mexican flavor to it. The chicken mixture can also be wrapped and served in a tortilla. Garnish with crushed tortilla chips if desired.

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