Grilled Lemongrass Chicken with Red Quinoa and Vegetables

I was looking for a recipe for the red quinoa I found in the health food aisle of my local grocery store. I had cooked quinoa before - I have a great, spicy vegetarian quinoa stuffed pepper recipe that I got from my sister - but not red quinoa. As is my habit, my first stop was Epicurious. I find myself at that site so often primarily because I can usually find a recipe that strikes my fancy using the ingredients I have on hand. Everyday cooking is so much more fun (and bearable) for me when I'm trying something new.

This recipe is easy to put together--a simple marinade, cooking the quinoa (like rice), and sautéing some snap peas and red bell peppers in the same pan as the chicken. I'm one of those people that like to eat my food separately--meat first, then veg, then starch--but not with this dish. The quinoa is rather bland on its own, but with the lemony chicken and vegetables it sings. This is a simple, two-pot meal that has great flavor.  The mix of textures adds another layer of interest to the dish and lifts it above the pedestrian. I served it with a Robert Mondavi Chardonnay (one of my Grandfather's favorites). The pairing was nice, but I think next time I'll try an unoaked Chardonnay. The Mondavi is a nice wine that I think I would have appreciated more on its own, both for its drinkability and for the warm memories it always brings to mind.