Quinoa au poulet, à la mangue et au lait de coco

In a large pan, heat a little olive oil on medium heat. Cook the chicken from 5 to 7 minutes while stirring, until no longer pink.

Add the quinoa, the Haiku coconut milk and the chicken stock. Salt and Pepper. Bring to a boil, and cook for 7 to 10 minutes on low heat. 

Add the mango and baby spinach. Cook for another 5 minutes, until the liquid is fully absorbed.