Chicken skewers prepared during class.
JONATHAN WIGGS/GLOBE STAFF
The nutty aroma of browning quinoa permeates the air at the hands-on cooking class at Good Life Kitchen in Norwell. The grain is combined with sauteed vegetables and chickpeas for a dish that can be served as a main course or stuffed into acorn squash or portobello mushrooms. In a spacious kitchen with high-end appliances, Bernard Kinsella, who opened the cooking program in November, teaches this Health in a Hurry class with five recipes ($52 per person). His mission: to inspire home cooks to prepare more nutritious foods. “I like to help people expand their horizons and show ways to eat smarter and healthier,” says Kinsella, a graduate of Johnson & Wales with more than 25 years’ experience in hotel and restaurant kitchens in New York, Jamaica, and Atlanta. In Atlanta, he also founded the Kroger School of Cooking for Kroger supermarkets. There are more than a dozen other classes, including fresh pasta, pizza, and cake decorating. The chef’s second objective: “I want people to come here and have a good time.” Good Life Kitchen, 433 Washington St., Norwell, 781-659-2665, www.goodlifekitchen.com.ANN TRIEGER KURLAND