The Incas Had It Right

Once you've split from the nest and don't have the luxury of family cooking or the bank account for constant takeout, learning to cook is pretty much your only option. Unless you want to work for your supper by partaking in a never-ending sea of research studies or sift through the web to find free meals and events, you'd better whip out your spatula and roll up your sleeves.

Cooking has been a hilariously tumultuous though rewarding experience for me. Trying to make an apple pie with little flour and almost poisoning my family with permanent dry mouth was not my finest moment. Torching a crème brûlée to perfection and watching classmates lick their lips in delight was a win, however. The more I cook, the more confident I become.

Recently I became aware of a dish called quinoa, a grain used by the ancient Incas similar in consistency to couscous. Quinoa (pronounced keen-wa) is high in protein and is gaining popularity as a super food.

Cooking quinoa is comparable to preparing rice. Boil water, add the grain, cover, and let simmer. Fifteen minutes later and voila, dinner!

After I made quinoa for the first time and didn't burn it or scald myself, I decided to get a little more creative. This time, I added quinoa to some diced roasted red and green peppers, onions, and cucumbers. The vegetable medley was then drizzled with balsamic and olive oils and sprinkled with salt and pepper. Meanwhile, two hollowed peppers (one yellow, one orange) were baking in the oven at 350 degrees for about 20 minutes (also seasoned with olive oil, salt and pepper). Once the peppers were slightly soft and the bottoms were lightly browned, I pulled them out of the oven and filled them with my vegetable medley. I also boiled some corn on the cob for a side dish in anxious anticipation of summer.

This may sound like a healthy meal, but not necessarily a filling one. Oh, but it is! Quinoa will fill you up quickly. Even a serving will give you a quicker satiated feeling than rice or bread may. And it is delicious! Light and fluffy, these little balls of delight go well with any number of dishes.

Experimenting with quinoa as a sweet grain reminiscent of oatmeal a week later proved too much like a burnt marshmallow instead of a sugary treat. I read that rinsing the quinoa prior to cooking can help with the flavor if you're looking to make a syrupy version. I prefer the savory form and will continue to experiment with this delectable ingredient.

The ultimate lesson is that cooking takes practice and patience. And everyone should investigate his or her inner Julia Child. You never know, there may be a chef within you that you've yet to meet.