Crazy Ingredient Challenge - Lemongrass and Quinoa

It is time to think outside of the box and use ingredients that you may not think go together or that you may not ever tried before.  This month's ingredients are Lemongrass and Quinoa, two ingredients that I use frequently, although the Lemongrass I usually only use for tea.
I received dried Lemongrass from my MIL that she sent from West Africa.  I mostly use it to make tea so when I heard that it was one of the ingredients in this month's challenge I was excited.  I wanted to think outside of my box and use this ingredient in something else then just tea.  Quinoa is another ingredient that I enjoy eating and so this is a perfect challenge for me....

Lemongrass Quinoa Salad and Lemongrass Chicken

As I was trying to think of something to come up with these ingredients my mind went to something sweet first, maybe a loaf or muffins.  But as I kept thinking of what I wanted to make my mind went to a Quinoa Salad that I had eaten once in an Edmonton hospital, it had fruit in it and as lemongrass would go perfect with fruits, I knew what I wanted to make a Quinoa Salad.

Salad Recipe

Ingredients:

1 cup uncooked quinoa (I used red quinoa but original would work too)

2 cups water

1/4 cup lemon juice

1 tsp minced garlic

1 tsp olive oil

1 tsp dry lemongrass

1/3 cup pomegranate

2/3 cup blueberries

2 tsp minced red onions.

Directions:

In small pot cook quinoa in water as directed, I also added a small amount of salt and olive oil while I was cooking the quinoa.  Most quinoa takes approx 20 minutes to cook on medium heat.
In small bowl mix lemon juice, olive oil, garlic and lemongrass.

Add lemon mixture to quinoa and cook covered for additional 5 minutes.  Let cool.

Once quinoa is cool add pomegranate, blueberries and red onion, mix well.

This recipe is yummy by itself but I served it with a Lemongrass Chicken. 

Lemongrass Chicken 

Ingredients:

1 lb chicken

1/4 cup Greek yogurt

1/2 tsp Greek Seasoning

1/2 tsp Lemongrass

1 tbsp olive oil

Directions:

In small bowl mix Greek yogurt, Greek Seasoning and Lemongrass.

Marinate chicken in yogurt mixture for 15-20 minutes.

Heat olive oil in skillet.

On medium-high heat place chicken into skillet and sear both sides. 

Turn heat down to medium and low and continue to cook until chicken is done, temperature at 165 degrees.

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