1 tbsp olive oil

1 stick celery, thinly sliced

200g chicken breasts, diced

good chunk fresh root ginger

1-2 tbsp chili paste, plus extra to serve - click here for recipe

100g chopped pineapple

200g quinoa

200ml hot chicken stock

handful coriander, chopped, to serve

Serves - 2


Heat the olive oil in a large frying pan and cook the celery for 1-2 mins just until softened.

Add the chicken and fry for 7-10 mins until cooked through.

Grate over the ginger, stir through the chili to coat everything and cook for 1 min more.

Tip in the pineapple and quinoa, then pour over the stock and stir once.

Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the quinoa has soaked up all the stock and is soft.

Fluff up the quinoa with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Recipe adapted from: Good Food
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