Jul 13 2026
Restaurants›The Griddle›Quinoa, Chorizo And Egg Tostadas Recipe

Quinoa, Chorizo And Egg Tostadas Recipe

Inspired by The Griddle
Time45m
Serves3

Three corn tortillas topped with scrambled eggs, chorizo, a quinoa black bean corn salad, jack cheese, tomatoes, and fresh cilantro served with homemade guacamole, sour cream, and hashbrowns

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tostada Base

Chorizo and Eggs

Quinoa Black Bean Corn Salad

Guacamole

Hashbrowns

Method

Preparing Quinoa Black Bean Corn Salad

  1. 1

    Cook Quinoa

    In a small pot, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

  2. 2

    Combine Salad Ingredients

    In a large bowl, combine the cooked quinoa, black beans, corn kernels, cherry tomatoes, lime juice, olive oil, cumin, salt, and black pepper. Mix well and set aside.

Cooking Chorizo and Eggs

  1. 3

    Cook Chorizo

    In a skillet over medium heat, cook the chorizo for about 5-7 minutes, breaking it apart with a spoon until browned and cooked through.

  2. 4

    Scramble Eggs

    In a bowl, whisk the eggs with salt and black pepper. Pour the eggs into the skillet with the cooked chorizo. Cook, stirring gently until the eggs are scrambled and fully cooked, about 3-4 minutes.

Making Guacamole

  1. 5

    Prepare Avocado

    In a bowl, mash the ripe avocado with lime juice, salt, garlic powder, and chopped cilantro until smooth or to your desired consistency.

Cooking Hashbrowns

  1. 6

    Cook Hashbrowns

    In a skillet, heat olive oil over medium-high heat. Add the frozen hashbrowns and season with salt and black pepper. Cook for about 8-10 minutes or until golden brown and crispy, flipping occasionally.

Assembling Tostadas

  1. 7

    Prepare Tostadas

    In a separate skillet, lightly toast the corn tortillas over medium heat until slightly crispy, about 1-2 minutes per side.

  2. 8

    Assemble Tostadas

    On each toasted tortilla, layer the scrambled chorizo and eggs, followed by a generous scoop of quinoa black bean corn salad, and sprinkle with shredded jack cheese. Top with fresh cherry tomatoes and chopped cilantro.

  3. 9

    Serve

    Serve the tostadas with a side of homemade guacamole, sour cream, and crispy hashbrowns.

More from The Griddle