Mexican Quinoa with Creamy Chicken and Vegetables
In this weeknight meal with a flavorful Mexican flair, creamy chicken and vegetables are served over quinoa.

In a saucepan over medium heat, bring 2 cups of water and the quinoa to a boil.

Simmer for 15 to 20 minutes, or until quinoa is tender.

Over medium-high heat, in the meantime, warm up the olive oil in a big skillet.

5 to 7 minutes of light browning the onion.

With a wooden spoon, stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes.

Cook and stir the chicken for about five minutes.

Add the final 1/4 cup of water.

Cook for 15 minutes with a cover on.

Stir spinach, corn peas, and peppers into the skillet.

Cook for another 5 minutes while covered.

Pour the milk and flour mixture into the skillet and cook and stir for two minutes.