Mexican chicken stew with quinoa & beans

INGREDIENTS

• 1 tbsp olive oil
• 1 onion , sliced
• 2 red peppers , deseeded and chopped into largish chunks
• 3 tbsp chipotle paste
• 2 x 400g cans chopped tomatoes
• 4 skinless chicken breasts
• 140g quinoa
• 2 chicken stock cubes
• 1 x 400g can pinto beans , drained
• small bunch coriander , most chopped, a few leaves left whole
• juice 1 lime
• 1 tbsp sugar
• natural yogurt , to serve