As colorful as it is flavorful, this Grilled Summer Quinoa Paella perfectly pairs chicken, shrimp and chorizo with an array of lovely veggies!
Preheat grill to medium-high heat; grease grate well.
Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
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.
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.
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.
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.