Grilled Lemongrass Chicken with Red Quinoa and Vegetables
['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']
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.
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