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 and view the full Food safety at home video.