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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

For a creamier sauce, you can add 2 to 3 tablespoons of heavy cream or half-and-half.

Nutrition Facts

326 calories; 11.1 g total fat; 32 mg cholesterol; 639 mg sodium. 37.9 g carbohydrates; 19.4 g protein; Full Nutrition