1 tbsp olive oil
1 stick celery, thinly sliced
1 carrot, diced
200g chicken breasts, diced
good chunk fresh root ginger
1-2 tbsp harissa paste, plus extra to serve - click here for recipe
100g chopped pineapple
200ml hot chicken stock
handful coriander, chopped, to serve
Serves - 4
Heat the olive oil in a large frying pan and cook the celery and carrot 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 harissa 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