Saute the onions and celery in the coconut oil,add salt and pepper. Pur the Parmesan in a plastic baggie and put one tender in at a time to coat. In a non-stick skillet brown and cook the tenders. When cooked take kichen scissors and cut them into bite-sized pieces. Add sauted vegetables to quinoa and add cheese sauce. Sprinkle chicken pieces over top and gently fold into quinoa. Cover with foil and bake about 20 minutes at 350*