Get Up & Go Lentil Breakfast Bowl – Lentils.org

Ingredients

• 5 cups (1.25 L) tri-color quinoa, cooked and hot
• 5 cups (1.25 L) whole red lentils, cooked and hot
• 10 cups (2.5 L) tater tots, pre-cooked and hot
• 2 ½ cups (625 mL) shredded cheddar cheese
• 6 cups (1.5 L) cherry tomatoes, quartered
• 2 cups (500 mL) dill pickle slices
• 2 cups (500 mL) medium salsa, prepared
• 5 cups (1.25 L) scrambled eggs
• 10 oz (284 mL) sriracha mayo (2 parts low-fat mayo:1 part sriracha)