Mexican Quinoa with Creamy Chicken and Vegetables

Name: Mexican Quinoa with Creamy Chicken and Vegetables
Total time: 45
Yield: 4
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

Recipe by Kristina S from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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2 ¼ cups water, divided
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1 cup quinoa
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2 tablespoons olive oil
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1 medium onion, finely chopped
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4 cloves garlic, crushed, divided
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1 teaspoon chili powder
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1 teaspoon salt
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½ teaspoon ground paprika
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¼ teaspoon red pepper flakes

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4 chicken tenders, cut into chunks
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¼ cup frozen corn
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¼ cup frozen green peas
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¼ cup frozen mixed bell peppers
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¼ cup coarsely chopped fresh spinach
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1 tablespoon milk
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1 tablespoon all-purpose flour
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2 limes, juiced

Instructions

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.