Originally when I conceived this recipe, I envisioned using whole-wheat pasta instead of quinoa. But then when I got ready to make it, I was at a point of being O.D.’ed on pasta, having just made a large batch of it and eaten it over the course of several days. So I decided, why not try this with quinoa?
Last week, I had a few of my girls over (to watch Girls, incidentally), which gave me a chance to try out the cheesy chicken burritos and sangria recipes I’d recently dreamed up. I picked Mexican food because it’s a) pretty hard to mess up (when in doubt, add more cheese!), b) something even the picky eaters I know typically enjoy, and c) frickin’ delicious.