Soft Scrambled Eggs & Quinoa Make-Ahead Breakfast Burritos

In a small saucepan over medium high heat, bring 1/2 cup water to a boil. Add in the quinoa, lower the heat to a simmer, cover with a lid, and cook for 12-15 minutes, or according to package directions. Let it sit uncovered for 5 minutes, then fluff with a fork. Stir in the cumin and salt. 

In the meantime, lightly grease a skillet with olive oil or butter over medium heat. In a medium-sized bowl, whisk together the milk and eggs until creamy, then pour into the warm skillet. Stir frequently until the eggs are set, about 4-6 minutes. 

To make each tortilla, layer with 1/2 cup spinach leaves, 1/4 cup quinoa, one fourth of the scrambled eggs, 1 tbsp salsa, and fresh cilantro. Wrap up the burritos tightly, then cover with parchment paper and aluminum foil to refrigerate or freeze until ready to heat up.