In a food processor add the coriander, onion, parsley, celery, garlic, chilli, olive oil and 15g of the peas. Blitz until you get a pesto-like consistency. If needed add a splash of water for movement
Rinse the quinoa well and leave it to soak in water for a few minutes
Heat a non-stick pan and add 1 tbsp olive oil. Once hot, add paste
Fry on gentle heat for a few minutes until fragrant for about 3-4 minutes
Add the chicken stock, rinsed quinoa, salt and pepper. Bring to a simmer and cook for 15 minutes
Cut chicken into 4 equal pieces and add it to the pan. Cook for a further 15 minutes until quinoa and chicken are both cooked through
Remove the chicken and cut into bite sized pieces. Return to the pan
Squeeze the lime into the soup and add in some more peas and cook for a few minutes until peas are tender
Cut baby courgettes while you wait for peas to tenderize
Plate up, garnish and enjoy your bowl of wholesome goodness!
