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
(10 votes, average: 3.90 out of 5)
Ingredients
- 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
Instructions
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.
