Rinse the quinoa in a sieve under cold water for 1 min to wash off the soapy layer that coats the grains. Set aside in the sieve.
Peel and finely chop the onion. Trim the dry ends off the celery and finely slice it. Halve the chilli. Flick out the seeds and white bits (or leave them in for extra heat). Finely chop it. Peel and crush or grate the garlic. Finely chop the coriander stalks (keep the leaves for later).
Warm a large pan over a medium heat for 1 min. Add ½ tbsp olive oil, the onion and celery. Season with a pinch of salt and pepper. Cook for 5 mins, stirring occasionally, till the veggies are soft.
Stir the chilli, garlic and coriander stalks into the pan. Add 1 tbsp smoked paprika, the bay leaf and 2 tbsp Worcester sauce. Tip in the quinoa and stir to coat it in the spices.
Pour in the tin of cherry tomatoes. Fill the tin with water (around 400ml) and add that. Cover, bring to the boil, then turn the heat down and simmer for 10 mins till the quinoa is almost cooked.
While the quinoa simmers, drain and rinse the green lentils. Set aside. Trim the woody ends off the French beans. Roughly chop them.
After the quinoa has simmered for 10 mins, stir in the lentils and green beans. Simmer for another 5 mins, without the lid on the pan, till the quinoa and French beans are tender.
Taste the jambalaya and add more salt and pepper if you think it needs it. Ladle into warm bowls, discarding the bay leaf. Top with the coriander leaves and an extra pinch of smoked paprika to garnish.