Grilled Lemongrass Chicken with Red Quinoa and Vegetables

Ingredients

• •3 whole medium shallots
• •2 stalks fresh lemongrass
• •1 piece ginger
• •¼ cup canola oil
• •¼ cup fresh lime juice
• •1 tablespoon tamari
• •2 tablespoons light brown sugar
• •1½ teaspoons sea salt
• •1 teaspoon freshly ground black pepper
• •1 teaspoon ground coriander
• •4 pieces boneless skinless chicken breasts
• •¾ cup red quinoa
• •1½ cups chicken broth
• •1 spray vegetable oil cooking spray
• •1 pound fresh sugar snap peas
• •1 whole red bell pepper
• •2 tablespoons chopped fresh mint

Cooking Instructions

1. 1.

   Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

   45 min