Chorizo Potato Quinoa Scramble

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Pork and beef chorizo

  2 oz or 57g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Corn Grain

  Dried, Yellow

  1 cup or 166g

Directions

1. Cook quinoa using package directions; substitute half of the water for vegetable broth
2. Cook chorizo in a pan over medium heat until cooked through.
3. Chop potatoes. Heat oil in a sauté until fork tender, 10-15 minutes.
4. Season potatoes to taste with salt and pepper.
5. Add thawed corn in with chorizo when it's almost done
6. Turn off heat and mix everything together.
7. Serve and enjoy!