Place the quinoa in a large, heavy-based saucepan. Heat over a moderate heat, stirring continuously until the grains separate. Add 450ml of water and a little salt and bring to the boil.
Reduce to a simmer and cook for 12-15 minutes or until the liquid has been absorbed. Transfer to a mixing bowl and allow to cool.
Pre-heat the oven to 180°C.
Whisk together the eggs and milk with seasoning in a large mixing bowl. Stir in the chorizo, cooked quinoa and chopped parsley.
Heat the olive oil in a large, heatproof frying pan over a medium heat. Pour in the tortilla mixture and allow the base to set before transferring to the oven to finish cooking for 5-7 minutes. Remove when totally set, then turn out and slice into triangular portions.
Arrange stacked on a serving plate and garnish with a sprig of parsley before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.