Step 1Heat half of the oil in a large saucepan over medium heat. Cook chicken, stirring, for about 2–3 minutes, or until it is golden. Transfer chicken to a bowl.
Step 2Heat remaining oil in same saucepan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes, or until softened. Add garlic; cook, stirring, for 1 minute, or until fragrant. Add stock, quinoa and 2 cups of water, and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes, or until quinoa is tender.
Step 3Add the beans and broccoli; simmer, uncovered, for about 2–3 minutes. Then season with cracked black pepper.
Step 4Meanwhile, make pesto. Blend the parsley, coriander, cashews and chilli in a food processor until all finely chopped. Add lemon juice and oil, and process again, adding 2–3 teaspoons of water, if necessary, to achieve a thick pesto consistency.
Step 5Serve soup topped with a dollop of the pesto.