• Quinoa in Ponzu and Toasted Sesame Oil
    with Black Sesame Seeds, Nori, and Avocado

    December 2, 2008

    Posted in: The Recipes

    This is quite possibly the most soulful dish I know. It’s my adaptation of an adaptation of an original recipe. The original, I believe, comes from the band Pink Martini, which was then adapted by the writer of the food blog http://teaandcookies.blogspot.com (the photo is hers, too). I perfected it a while ago, and have been eating it almost compulsively ever since. It is deeply, deeply satisfying. You’ll have cravings for it that are primal in their urgency! Which, for once, is totally OK. It takes no more than 15 minutes to make, start to finish, and is unusually nourishing. Quinoa is not a grain, despite popular misconception, but the tiny seeds of a plant indigenous to the Andes mountains. It’s therefore more comparable to sunflower or sesame seeds than grains in constitution, and boasts a full Amino Acid profile that is exceptionally good for you. It’s also very high in iron and fiber. This dish is lush and velevety, and it’s vegan, vegetarian, gluten and even grain free (well, minus the teensy bit of wheat in Ponzu), making it appropriate for people from all walks and palates of life.

    There are three kinds of quinoa available: heirloom red; heirloom black; and the more common beige variant, which isn’t refined at all, but naturally white, so fret not!  In my experience, the red kind is visually more appealing, provides more bite, and tastes far more distinctly like quinoa. I prize the beige variety’s ability to soften fully, to “melt” and form a still pleasantly toothsome but thoroughly comforting bowl of food. Beige quinoa is also more receptive to absorbing other flavors than its crimson counterpart. Try this dish both ways; each have individual merits to suit different moods and predilections.

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    Ingredients, for 2:

    • 2/3 cup beige quinoa.
    • 4/6 cup boiling water.
    • 1 avocado.
    • Large handful Nori seaweed, cut into cubes.
    • 1 T black sesame seeds.
    • 2 T plus 2 t ponzu.
    • 4 t sesame oil.
    • Few drops of Sriracha or Chili oil, if desired (in my experience, the spiciness is interesting, but it detracts from the fundamental character of the dish and prompts a need for re-seasoning).

    Procedure:

    1. Place Quinoa and sesame seeds in small pot. Toast lightly for about 45 seconds, then cover boiling water. Once the water has come back up to a boil, cover and let simmer for 15 minutes.
    2. During this time, cut up the Nori. I like to do this by stacking the sheets, cutting long strips, and then trimming these into squares (if you make this dish a lot, a reservoir of cut Nori can be kept in an airtight container in the refrigerator).
    3. Mix the ponzu and sesame oil. Depending on the quality of the ponzu you buy, you may want to add a squeeze of fresh lemon juice or a dash of soy sauce to reinforce the acidity and saltiness.
    4. At the last minute, cube the avocado.
    5. Remove the quinoa into a serving bowl. Stir in the dressing, and taste. I’ve found that the ratio of ponzu to sesame oil is very personal, so don’t adhere to my recommendations just for the sake of blind obedience.
    6. Stir in 3/4 of the nori and the avocado. The incorporated seaweed will soften and become earthy and less reminiscent of the sea.
    7. Top the dish with the remaining nori, which will provide a delightful crackling texture, and serve. I like to eat this with chopsticks.

    *Variation: Replace the sesame seeds with 2 T sunflower seeds for a more discernable crunch!

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