Instructions

1. In a small saucepan bring the water and quinoa to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until water is absorbed. Remove from heat. Stir in salsa.
2. In a bowl whisk together eggs, milk, and salt. Coat an 8-inch nonstick skillet with cooking spray; heat over medium. Pour in egg mixture; cook, without stirring, until mixture begins to set. Continue cooking, lifting and folding egg mixture until cooked through, but still glossy.
3. Cut into four portions in skillet; sprinkle with cheese. Lay whole chile peppers flat on tortillas just below centers. Top with quinoa mixture and eggs; roll up tortillas. If desired, toast burritos in a dry skillet over medium until light brown and crisp. Serve with additional salsa and jalapeño slices and/or cilantro.