Grilled Lemongrass Chicken with Red Quinoa and Vegetables

Ingredients

• 3 medium shallots, roughly chopped
• 2 stalks fresh lemongrass (tough outer leaves removed)
• 1 piece ginger (about 1 1/2 inches), peeled
• 1/4 cup plus 5 teaspoons canola oil, divided
• 1/4 cup fresh lime juice
• 1 tablespoon tamari (or soy sauce)
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons sea salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 4 boneless, skinless organic chicken breasts (about 5 ounces each)
• 3/4 cup red quinoa
• 1 1/2 cups chicken broth (or stock)
• Vegetable oil cooking spray
• 1 pound fresh sugar snap peas, strings removed
• 1 red bell pepper, cored, seeded, and thinly sliced
• 2 tablespoons chopped fresh mint

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