Prep all the ingredients. Dice the onion into ½" dice, cut the pepper into ½" strips, grate the cheese, thaw the shrimp in cold water if needed.
Turn the Ninja Foodi on high sear/sauté and add the olive oil. When the oil is hot, but not smoking, add the chorizo sausage and break up into small pieces. When the sausage begins to sizzle, add the onion and sauté for 3-5 minutes.
Add the seasoning blend, quinoa, and grits. Stir well. With the sear/sauté still on high, deglaze the pot with chicken stock and scrape the bottom of the pot to ensure any stuck on bits have been removed. Turn the sear/sauté off.
Add in the pepper strips and place the pressure lid on, turn the valve to seal. Select the pressure setting on high and set the time for 3 minutes. When the pressure cook time is up, allow the pot to natural release the pressure for 10 minutes. Remove the lid and stir.
Add the thawed shrimp, cream, and cheese. Stir well and make sure the shrimp are under the grits/quinoa mixture so they cook. Put the pressure lid on and let sit for 7-10 minutes or until the shrimp are cooked.
Serve and top with green onions if desired. Enjoy!
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