Best Mexican Quinoa With Creamy Chicken And Vegetables Recipes

CHICKEN AND VEGETABLES WITH QUINOA

Steps:

• Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
• In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
• Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
• Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

Steps:

• Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
• If the corn still has a chill, microwave it for about 1 minute.
• Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES

Steps:

• 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.