Place the cilantro through 1.5 tsp kosher salt into food porcessor with blade attachment. Process until smooth. Set aside

Rinse quinoa. Place in large sauce pan with coconut milk, vegetable broth and sale, stir to combine. Bring to a boil over medium high heat. Reduce to simmer, stirring occasionally until the outer-casings have popped, about 15-20 minutes.

Meanwhile, Cut chicken into bite sized pieces and cook thoroughly in skillet with oil.

Cut Carrots into 1/8 inch thick rounds. Trim the broccoli to 1 inch florrets. Cook in quinoa during last 5 minutes.

Trim scallions into strips.

Add all ingredients to mixing bowl and stir to combine. Garnish with extra cilantro, peanuts and scallions