Heat oil in a large saucepan on high heat. Brown the chicken in two batches and transfer to a bowl.
Add onion to the pan and cook for 5 minutes or until transparent and golden. Add garlic, ginger, chilli, curry powder and mustard seeds and cook, stirring for 1 minute or until fragrant.
Add black or white quinoa (or a mixture of both), stock and chicken and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat.
Add peas and set aside, covered, for 5 minutes. Add cashews and coriander, gently toss until combined. Serve with natural yoghurt