Heat the olive oil in a large frying pan and cook the celery for 1-
Tip in the pienapple 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.
1 tbsp olive oil
1 stick celery, thinly sliced
200g chicken breasts, diced
good chunk fresh root ginger
200ml hot chicken stock
handful coriander, chopped, to serve