Grilled Summer Quinoa Paella

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

(3 votes, average: 4.00 out of 5)
Servings SERVES 6
Ready in TOTAL TIME 1 hour 10 mins (+ 10 mins standing time)


  • 2 bags Success® Tri-Color Quinoa
  • 4 cups reduced-sodium chicken broth
  • 1 cup canned diced tomatoes
  • 1 cup frozen peas
  • ¾ tsp smoked paprika
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 3 cloves garlic, minced
  • ¾ tsp each salt and pepper
  • 1 red pepper, halved
  • 1 onion, sliced into 1/4-inch rounds
  • 4 boneless skinless chicken thighs
  • 12 oz peeled deveined shrimp, tail removed (16 to 20 count)
  • 2 cured chorizo sausages
  • ¼ cup finely chopped fresh parsley
  • 3 tbsp lemon juice


  • As colorful as it is flavorful, this 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 large saucepan, stir diced tomatoes with reserved chicken broth; bring to 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, paprika, garlic, salt, and pepper; brush some lightly over red pepper and onion. 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.

Have it All

If you’re the kind of person who always has trouble deciding between chicken, pork, or shrimp dishes, this recipe is just 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 and will quickly become a favorite for those guests who just love a bit of everything!

Don’t have a paella pan? Not a problem! This recipe is especially great because it can be made in a regular saucepan and does not require the time or techniques that traditional paella does. 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 preferences. Don’t like shrimp? Add more chicken and chorizo instead of adding shrimp! Love veggies more than meat, use one less portion of meat and replace it with 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.