Name: Grilled Lemongrass Chicken with Red Quinoa and Vegetables
Yield: Serves 4
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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Grilled Lemongrass Chicken with Red Quinoa and VegetablesYunhee Kim

Chef and owner Akasha Richmond creates local, seasonal, organic dishs for green-chic celebs. This high-protein favorite fuels stars in need of mega energy on-set.

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