Chop celery, carrot and an onion. Keep aside.
Rub canola oil, lots of coriander powder, red chilly powder and turmeric on small pieces of about half a chicken breast.
Heat a non stick pan. Once its hot add the chicken. Use a silicone spatula as that will help you move around the excess masala without burning it.
Once chicken is almost cooked, add the onion, carrots and celery.
Once they are mixed, add the cooked Quinoa.
To cook Quinoa use the instructions on its pack.
Enjoy a quick and colorful lunch.