Prep time: 15 minutes
Cooking time: 17 minutes
Servings: 4 servings
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.
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