In a large skillet, heat the olive oil, and add the chicken tenders and pepper strips
Season with salt, pepper and ginger and chipotle pepper (if using)
When chicken is brown and almost done, add garlic and saute until soft.
Remove chicken and some peppers, and cover.
Add the water and quinoa to the skillet, and bring to a boil.
Reduce heat to simmer, cover, and let quinoa cook until most of the water is absorbed.
Stir in the peas and corn.
Cut chicken up into smaller pieces, and add to skillet along with pepper strips.
Mix well, and add more water and additional salt and pepper if needed.
Sprinkle lemon juice over the chicken, serve and enjoy!