Grilled Lemongrass Chicken with Red Quinoa and Vegetables

Ingredients

• 1 teaspoon pepper black freshly ground
• 0.3 cup canola oil divided
• 1.5 cups chicken broth (or stock)
• 2 tablespoons mint leaves fresh chopped
• 1 piece ginger peeled ()
• 1 teaspoon ground coriander 
• 2 stalks lemongrass fresh (tough outer leaves removed)
• 2 tablespoons brown sugar light
• 0.3 cup juice of lime fresh
• 0.8 cup quinoa red
• 1  bell pepper red cored seeded thinly sliced
• 1.5 teaspoons sea salt plus more to taste
• 3 medium shallots roughly chopped
• 20 ounces chicken breasts boneless skinless organic
• 1 pound sugar snap peas fresh
• 1 tablespoon tamari sauce (or soy sauce)

Equipment

• frying pan
• sauce pan
• blender
• baking pan
• kitchen thermometer
• grill pan

Directions

1. Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth.
2. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours.
3. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes.
4. 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.
5. 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.
6. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces.
7. 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.
8. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.
9. Self