Broil for Fresh, Homemade Flavor | Food

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Once the weather warms up and the patio invites itself, it’s time to break out the grill for some homemade alfresco dining.

When your family tires of baked meals and baking recipes, the smell of fresh flavors on the grills provides a reprieve from something new.

For your next BBQ with loved ones, enjoy all the flavor and hassle-free with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its bagged boil process that only takes 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the type of person who struggles to decide between proteins, this recipe is for you because it’s loaded with chicken, chorizo ​​sausage, and shrimp. Combined with an array of vegetables, it is ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad is a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with delicately aromatic Success Jasmine Rice that cooks soft and fluffy for a uniquely delicious flavor.

2 bags of Success Tri-Color Quinoa

1 cup canned diced tomatoes

3/4 teaspoon smoked paprika

1/2 teaspoon black pepper

1 onion, cut into 1/4 inch rounds

1 red bell pepper, halved

4 boneless, skinless chicken thighs

12 ounces medium shrimp, peeled and deveined

1/4 cup finely chopped fresh parsley

3 tablespoons lemon juice

Preheat grill to medium-high; fat grates well.

Prepare quinoa according to package directions, replacing water with chicken broth. Drain, reserving 1 cup of chicken broth.

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

In a small bowl, combine the olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Mix half of the remaining marinade with the chicken and the remaining marinade with the shrimp.

Grill chicken 6 to 8 minutes on each side, or until internal temperature reaches 165 F. Grill sausages, turning occasionally, 6 to 8 minutes, or until they are well marked and very warm. Grill the shrimp 2-3 minutes on each side, or until well marked and cooked through. Grill red pepper and onion 2-3 minutes on each 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.

Mexican Grilled Corn Salad

1 packet of Success Jasmine Rice

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

1/3 cup finely crumbled feta cheese

2 green onions, thinly sliced

Prepare the rice according to the instructions on the package. Set aside and let cool completely.

Preheat grill to medium-high; fat grates well. Grill the corn for 10-12 minutes, or until well-marked and tender. Let cool slightly. Slice the corn kernels from the cobs and set aside.

In a medium bowl, combine lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add the rice, corn, feta and green onions. Stir well.


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