Grilled Quinoa Paella
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6
2 bags Success Tri-Color Quinoa
4 cups chicken broth
1 cup canned diced tomatoes
1 cup frozen peas
3/4 teaspoon smoked paprika
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1 onion, sliced into 1/4-inch rounds
1 red bell pepper, halved
4 boneless, skinless chicken thighs
12 ounces medium shrimp, peeled and deveined
2 cured chorizo sausages
1/4 cup finely chopped fresh parsley
3 tablespoons lemon juice
Preheat grill to medium-high heat; grease grates well.
Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 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.