'sup supa inca

Supa Inca, notated by Madhur Jaffrey and improvised upon by the Coop (circa 2005-6) was likely first consumed in Machu Picchu, pictured to the left.

While the glorious history of this dish has yet to be fully documented, and is not yet forthcoming (dr curtain, you are welcome to take this on), it is, nonetheless, illustrious.

The bountiful harvests of the Andean highlands coalesce around the mightiest of grains, quinoa. Each bite is a tribute to the Inca empire, with a shoutout to whoever came up with feta.

While this dish is best enjoyed on a break during a moto trip across South America, or after an invigorating match of football, or at least after a trip to the museum of ancient civilizations, there's no shame in indulging right here and now, wherever you find yourself.

Proceed as follows.

3 tablespoons peanut or canola oil
1 medium potato, peeled and cut into dices
2 medium tomatillos, washed and finely chopped (if you aren't in South America or close to a Latin American grocer, you can substitute tomatoes)
1 cup corn kernels
1 teaspoon finely chopped fresh hot chile (red or green) (optional,
but not really)
2 tablespoons cilantro, finely chopped
1 cup quinoa, washed and drained
1 1/4 teaspoons salt
1/2 block crumbled feta

Put the oil in a heavy, medium pan and set over medium-high heat. Put
in the potato an stir and cook for 2 to 3 minutes, or until the potato
pieces have browned lightly on all sides. Add the tomatillos and stir
and cook for 2 to 3 minutes, or until they soften. Add the corn,
chile, and cilantro. Stir for another minute. Add the quinoa and stir
for a minute. Now add 2 cups of water and the salt. Stir and bring to
a boil. Cover tightly, turn the heat down to very low, and cook gently
for 20 minutes. Set the pan aside in a warm place, covered and
undisturbed, for another 15 minutes. Fluff the grains, Then add feta.

PS. This can be addictive.
PPS. Doubling is kinda a must.