Grilled Summer Quinoa Paella

Enjoy all of the flavor and none of the hassle with our Grilled Summer Quinoa Paella made with Success® Tri-Color Quinoa, chicken, shrimp, chorizo and veggies

(11 votes, average: 3.64 out of 5)

Grilled Summer Quinoa Paella

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 30 mins
Ready in
TOTAL TIME 50 mins (+ 10 mins standing time)


  • 2 bags Success® Tri-Color Quinoa
  • 4 cups chicken broth
  • 1 cup canned diced tomatoes
  • 1 cup frozen peas
  • 3/4 tsp smoked paprika
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, sliced into 1/4-inch rounds
  • 1 red bell pepper, halved
  • 4 boneless, skinless chicken thighs
  • 12 oz medium shrimp, peeled and deveined
  • 2 cured chorizo sausages
  • 1/4 cup finely chopped fresh parsley
  • 3 tbsp lemon juice


Have it All

If you’re the kind of person who has trouble deciding between chicken, pork or shrimp dishes, this recipe is for you! Made with Success® Tri-Color Quinoa, chorizo sausage, chicken breast, shrimp and an array of delicious veggies, this grilled paella is ideal for sharing at your next summer gathering. Thanks to a delicious blend of ingredients, it’s sure to quickly become a favorite for anyone who just loves a bit of everything!

Don’t have a paella pan? No problem! This recipe is especially great because it can be made in a regular saucepan and does not require the time or techniques needed to make traditional paella. Don’t worry though, just because we are not going the traditional route with this one does not mean we are skimping on any flavor. Once you try this tasty dish, you’ll quickly add it to your go-to list for simple and delicious dishes to share with family and friends.

Tweak It

Because this dish incorporates several different types of meat and vegetables, it can easily be adjusted to suit your preferences. Don’t like shrimp? Add more chicken and chorizo instead of adding seafood. Love veggies more than meat? Use one less portion of meat and replace it with more of your favorite veggies from the recipe.

If you’re new to cooking with quinoa, make sure to check out our guide to get all the right tips and tricks.

For another Spanish-style dish, learn how to make this Spanish rice recipe.

  • As colorful as it is flavorful, this Grilled Summer Quinoa Paella perfectly pairs chicken, shrimp and chorizo with an array of lovely veggies!

  • Step 1

  • Preheat grill to medium-high heat; grease grate well.

    Step 2

  • Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.

    Step 3

  • In a large saucepan, stir diced tomatoes with reserved chicken broth; bring to a boil. Cook for 3 to 5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook for 1 minute. Cover and let stand for 10 minutes.

    Step 4

  • Meanwhile, stir together olive oil, garlic, paprika, salt and pepper in a small bowl. Brush marinade over onion and red pepper. Toss half of the remaining marinade with chicken and remaining marinade with shrimp.

    Step 5

  • Grill chicken for 6 to 8 minutes per side or until well marked and internal temperature reaches 165˚F. Meanwhile, grill sausages, turning occasionally, for 6 to 8 minutes, or until well marked and heated through. Grill shrimp for 2 to 3 minutes per side, or until well marked and cooked through. Grill red pepper and onion, for 2 to 3 minutes per side, or until well marked and tender.

    Step 6

  • Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.