We had so much pollo left over from dinner the other evening that we were faced with three choices: enchiladas de pollo, tostadas de pollo, o burritos de pollo? We let my Mom choose since she will only be here for another 6 days, and she went for the enchiladas. Making the sauce was no big chore since we had some of the peanut sauce left over from dinner the other evening. We did a few things to it, like adding some tomato sauce and some more chipotle chile powder, but that was about it.
Last night we attended a potluck and took along a quinoa salad. For those of you not familiar with quinoa, it is a grain from the South American highlands that is now available in almost any supermarket. It is easy to cook, and because it doesn't have a whole lot of it's own flavor, it lends itself easily to being mixed with other ingredients. Last night I made a friend of mine's recipe for Quinoa Salad and added diced cucumber, red onion, chopped fresh mint leaves, parsley, and some dried cranberries. I then tossed it all in a light combination of lime juice, olive oil, salt and pepper. Quinoa is NOT a typically Mexican dish, but it was yummy and went well with the enchiladas and some guacamole that Javier made at the last moment.
Dinner was a spontaneous, unplanned meal, which, as we all know, sometimes are the best!
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