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Place the onion, garlic, chilli, 30g coriander and lime juice in a food processor and blitz to a salsa-like consistency.
Place a large saucepan on a medium heat and add the oil. Add the contents of the food processor to the pan and gently sauté for about 2 minutes.
Add the 40g quinoa and stock, bring to a near boil, then turn down the heat and simmer for 15 minutes.
Now add the shredded 150g pre-cooked chicken breast and the 130g red kidney beans, mix well, taste and season with salt and pepper accordingly. Simmer for a further 5 minutes or so and serve.