Ingredients

• 500 g Chicken breasts, diced
• 200 g Quinoa, rinsed
• 500 ml Low-sodium chicken broth
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 Red bell pepper, diced
• 100 g Green peas (fresh or frozen)
• 100 g Corn kernels (fresh or frozen)
• 2 tablespoons Freshly squeezed lime juice
• 2 tablespoons Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 1 bunch (approx. 50g) Fresh cilantro
• 2-3 tablespoons Aji amarillo paste
• 50 g Fresh spinach leaves (optional)
• 2-3 tablespoons Water or broth (for blending)

Instructions

1. 1

   **Prepare the Green Sauce:** In a blender, combine fresh cilantro, ají amarillo paste (or blanched ají amarillos), spinach leaves (if using), 1 tablespoon of lime juice, and a splash of water or broth. Blend until smooth. Set aside.

2. 2

   **Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and season with salt and pepper. Cook until lightly browned on all sides, then remove from the pot and set aside.

3. 3

   **Cook Vegetables:** In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and diced red bell pepper, cooking for another 3-4 minutes until fragrant.

4. 4

   **Combine and Simmer:** Return the chicken to the pot. Stir in the green sauce paste. Add the rinsed quinoa and stir to combine all ingredients. Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and most of the liquid has been absorbed.

5. 5

   **Add Final Touches:** Stir in the green peas and corn kernels. Cook for another 3-5 minutes, or until the vegetables are heated through.

6. 6

   **Season and Serve:** Remove from heat, stir in the remaining 1 tablespoon of lime juice. Taste and adjust seasoning if necessary. Let it rest for a few minutes before serving. Garnish with extra fresh cilantro if desired.