1cupdiced Roma tomatoes (about 3 or 4 tomatoes)or your favorite tomatoes
Instructions
In a large pot, cook quinoa according to package directions.
In a large skillet over medium heat, add the olive oil. Once the olive oil is warm, add the beaten eggs and scramble until cooked. Remove from the pan and set aside on a plate.
Turn the heat up to medium-high heat, then add the onions and garlic, and sauté for 1 to 2 minutes, just until they are soft and fragrant.
Add the chorizo and cook for 5 to 7 minutes, stirring regularly, until the meat is cooked through. If necessary, drain any excess fat.
Assemble the breakfast bowls
Add an equal amount of quinoa to each bowl, then add equal amounts of eggs and tomatoes to each bowl.
OPTIONAL: top with your choice of additional toppings.
Video
Notes
Storage: Allow food to cool completely, then store leftovers in an airtight container at room temperature for up to 3 or 4 days.