Grilled Lemongrass Chicken With Red Quinoa And Vegetables

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3 medium shallots, roughly chopped

2 stalks fresh lemongrass (tough outer leaves removed), roughly chopped

1 piece ginger (about 1 1/2 inches), peeled

1/4 cup plus 5 tsp 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 oz 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

1 yellow or orange bell pepper, cored, seeded and thinly sliced

2 tablespoons chopped fresh mint

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