Get Up & Go Lentil Breakfast Bowl

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)