My downstairs neighbor in San Francisco died this spring.
Now, before you start saying those things that we all say because we really never know what to say when it comes to death, I should tell you that I didn’t really know this neighbor. He moved in last summer, after I had already left for Seattle. I met him exactly once.
But still it was a shock to hear—this life, gone. A massive heart attack in the morning as he got dressed after his shower. He never made it to work that day—or to the date he had planned for that evening.
We go through life assuming we have time—we have to. But the truth is that time will run out and none of us know when that might happen. It’s worth it then, to consider how we are spending our days and years. Are we really living the life that we want, as much as possible within the constraints that we each have?
I know people who make lists of the things they want to do before they die. There are even websites devoted to it. I’ve never done this, but I am always fascinated by other people’s lists. So often they are filled with grand trips: see the pyramids, sit in a café in Paris, go to Mardi Gras in New Orleans.
I understand these lists, but my list would look very different, there wouldn’t be much travel on it. I’ve been lucky to live overseas, more than once, but I’ve also come to a point where I don’t think that trips necessarily make up a well lived life. It’s easy to feel a sense of wonder while wandering the streets of Paris; it’s much more of a challenge to appreciate the average Tuesday afternoon—and I’m going to have many more average Tuesdays (all willing) than I will have days in Paris. How do we learn to treasure the everyday?
If I were to make a life list it would be filled with time spent with friends and with family, simple pleasures such as taking my niece to fly her first kite. It would have more dinner parties on it, more time spent smelling flowers, more evenings in front of the fire. It would have a dog on it, and afternoons spent writing letters—real letters on real paper—to friends to tell them how much I adore them. It would have home baked loaves of bread and blackberry pies and lemonade in a pitcher served on a porch on a sunny day. It would have boats and babies and daffodils in the spring. It would even have work—good work that I can be proud of, volunteer work too—and it might have a few naps on it, especially if taken in a hammock in the shade.
In the time I have allotted to me, I want to try to live my every day in a way that feels valuable and worthy and rich with meaning—at least a meaning that makes sense to me—so that when my days come to an end, be it years from now or only months, I will be pleased with how I spent my time.
And I want—as much as possible—not to put off pleasure. This is why, the week after I heard about my neighbor, I bought tickets to see Pink Martini. I’ve wanted to see this Portland-based band for years, but it never quite seemed to work out. When I had the opportunity, I jumped at the chance. We do things like this when we’ve just spent days pondering our own mortality—at least I do.
That night was jazzy and fun, filled with gorgeous vocals and dazzling instrumentals, and at the end of the evening more than a few people danced their way out of the auditorium. And in the way that seeing a good concert makes you even more excited about a band you already like, the next morning had me googling a bit, reading more about this group I’ve been a fan of for eight years.
And that is how I found out about the quinoa.
It’s true, in an article in Edible Portland there was China Forbes, lead singer of Pink Martini, talking about this quinoa dish she and her boyfriend make—in fact, she said it was “the most important thing in our lives.” It was quinoa, mixed with sesame oil, ponzu, and chili oil, and eaten with seaweed. I could almost taste the umami flavors and after a few days I began to crave this dish I had never eaten. Even though I was out of town and not really in a position to do much cooking, I bought the ingredients and tried to mix up a batch of China Forbes quinoa.
And then I swooned.
This quinoa is one of the very best thing I have ever made—and I don’t say that lightly. It is dark and deep with flavor. I added an avocado for texture and richness and I cut the nori in strips and sprinkled it on top, but the quinoa mixture is mostly as China Forbes explained it. There is something sushi-esque about this dish, but I dare say I like it better than sushi. It is a flavor that is hard to describe—earthy? deep? primally satisfying? It’s easy to become addicted to—the first week I made this dish I ate it every day, sometimes twice a day, and I craved it in between. The two people I’ve made it for both asked for the recipe. It’s not a pretty dish, but the flavor is deeply savory and satisfying.
And that’s what it’s all about I guess—savoring. When I look the word savor up in the dictionary the first definition is: to enjoy something with unhurried appreciation, to relish.
May we all learn to savor our days and our years…and even our quinoa.
CHINA FORBES QUINOA WITH AVOCADO
Before I give you this recipe I am going to tell you that not all ponzu sauces are created equal (and I know this because I’ve gone through a bottle and a half in the last three weeks, seriously). The best I find is Eden Ponzu, which is sadly unavailable in Seattle—or at least I have yet to find it. Other commercial brands are less flavorful. Because of this you might want to take the following recipe as a rough guideline, adding the ponzu slowly and tasting as you go along. Stop when you get to the point you like it. For the brand I am using now, 2 1/2 tbs works, if I had Eden Ponzu I might use less. Try and see what works for you.
If you can’t find ponzu at all, you can make a facsimile (not as good but okay) by mixing 1 tbs lemon juice, 2 tbs rice vinegar, 5 tbs soy sauce, and 5 tbs dashi soup stock (made from bonito flakes and kelp). To make this dish gluten-free, you would have to make your own ponzu with gluten-free soy sauce (San-J makes a good one).
Half cup uncooked quinoa
I prefer red or black quinoa, if you can find it, but yellow is fine too
Half an avocado, or more as desired
Make sure the avocado is a bit on the firm side or it will mush into the quinoa and not hold its shape
2 tbs + 1/2 tsp ponzu (Japanese soy/citrus sauce) or to taste (see above note about gluten-free)
1 tsp sesame oil
Siracha chili sauce to taste (for me that’s about three drops, but I am a spice wimp).
You can also use other brands of Asian chili sauce, or even Tabasco in a pinch, but Siracha is best.
Handful of nori strips
I prefer spicy nori strips from Sound Sea Vegetables (available in health food stores) cut into even thinner strips with a kitchen sissors. You can also find precut strips of flavored nori in Asian food stores. Plain sheets of sushi nori will work as well.
Cook the quinoa in 1 cup water according to package instruction (I bring to a boil then simmer for about 20 minutes until the water is absorbed). Yellow quinoa will get soft, black quinoa stays a bit firm and seedy.
Put the finished quinoa in a bowl and drizzle in the ponzu, sesame oil, and chili sauce as desired. Cut the avocado in chunks and add. Sprinkle with nori strips. Stir, eat, and swoon.
Makes two servings, but you might want to keep the whole thing for yourself
NOTE: this is not an attractive dish, I will admit it. I tried to gussy it up and also turn it into something more polished—an actual salad-like thing. I added tofu and chopped scallions and created a dish that reminded me of something Heidi Swanson might make (though I dare say she would have photographed it better). It was good, but I like the plain quinoa and avocado better. The tofu and scallions just diluted the flavor, but feel free to play around with it if you like—and report back if you come up with anything good.
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You speaking spanish??
I not speaking english….
I want comments in spanish..
besosssss
Ah, I believe you have infected me. I think I’m going to crave this until I make it now Tea. I can’t imagine my husband eating this but I think I am going to make it anyway.
May we all learn to savor our days and our years…and even our quinoa. I can only nod my head yes.
Evangelina–please comment in Spanish, I’ll do my best to read it:-)
Tanna–isn’t it funny how you can crave something you’ve never even tasted? At least it’s a good, healthy infection!
Tea,
Loved this post.
You should try making your own ponzu.
500 cc shoyu
350 cc rice vinegar
15 cm dashi kombu
1 small package katsuo bushi
5 large sudachi
100 cc mirin
When everything comes to a boil, take off heat.
Cool and strain into glass jars.
I know you may not be able to find sudachi but using lime might be a good alternative
NOTES: I didn’t strain it and left the bits of katsuo in there, delicious!
I made your soba for when you’re sick a while back, and it was, indeed, just the thing for a stuffed up, sick, tired evening. Since you’re in Seattle, too, I’m going to hazard that this may be just the thing for the cool days we’ve been having. Your picture of your niece reminded me I should take my kids to fly a kite. And then give them some cocoa. Because it makes all of us happy.
Pink Martini! I love “hang on little tomato”, yeh yeh so what if its also the title of the album
Just hang on, hang on to the vine
Stay on, soon you’ll be divine
If you start to cry, look up to the sky
Something’s coming up ahead
To turn your tears to dew instead
What a wonderful recipe. I’ll give it a try and let u know how it turns out!
Oh, excellent, I can’t wait to try this! It looks luscious, and I have everything I need aside from the ponzu already, including red quinoa and some super avocados. It actually looks like the perfect food to take camping in Pt. Reyes this weekend, I’ll just cushion the avos in my pack. I bet I can find the Eden Ponzu at the Berkeley Bowl. Yum.
I too love Pink Martini, so thanks for linking to the article. She sounds so down to earth and her diet is much like my own.
Thanks Tea!
another very inspiring piece tea… i have been feeling that same thing lately. I’m still not there yet. I seem incapable of stopping and admiring what is in front of me. I try but my mind spins out of control. Started reading Eckhart Tolle which I think is saying very much of what you are saying here. I want to live this way. I think it’s the only way to live in harmony. I find travelling very rewarding but if you are not in tune with yourself, it can be just as frustrating and unfullfilling as if I were sitting on my couch not feeling connected with myself. So thank you for bringing this my way today. I really needed to be reminded. Beautiful as always.
oh yum, yum, yum. I’m in the Tokyo area now, where I have easy access to ponzu, but not quinoa… Maybe when I’m back home at the end of the summer.
Thanks for passing this recipe along!
Hi Tea, I just want to tell you how much I enjoyed reading your L,D,Q entry. We love quinoa and Pink Martini too. In fact, we just launched the first vodka ever made from organic, fair trade quinoa. Check us out: http://qino1vodka.com or http://qino1vodka.jimdo.com/index. I think we are going to have to send China a sample to see what she thinks.
cheers! Danl
Thanks for sharing this wonderful recipe. I have been looking for Quinco-based recipe.
As a rice addict I am always looking for substitutes and was introduced to Quinoa many years ago. The way I use Quinoa is I cook it and then eat it along with Rasam (a thin tomato-based South Indian soup) and cabbage sauted with mustard, curry leaves and green chillies.
Happy cooking and writing.
kamla bhatt
Kat–thanks for the ponzu recipe–very helpful. You’re right, I should try making my own.
Meg–more kite flying for everyone!:-) Did you recognize the kite hill at Magnuson Park? So glad you liked the soba, thanks for the report.
Sylvy–do you know I’ve never really looked at the lyrics–so cute. They’re such a great band.
Dara–camping in Pt. Reyes–will you take ME?:-) Hope you like the recipe, I love it.
Aran–thank you, my dear. Isn’t it good to be reminded? I need these too.
Ellen–ha, maybe we should get a trade going–ponzu for quinoa?
Dan–vodka for quinoa, how interesting. Hope it goes well for you.
Kamia–your quinoa recipe sounds delish, thanks for sharing.
This post (like the quinoa dish) are going to be on my mind for some time, I have a feeling…… Thank you for the continued beautiful and thoughtful writing. It makes my day.
Hi Tea! That recipe looks delicious. I’ve recently realized how WONDERFUL quinoa is and I posted this recipe on my blog: http://hopieskitchen.blogspot.com/2008/06/salads-with-fresh-basil.html
I like the sushi feel of yours. Also as someone whose average Tuesday afternoons happen in Paris (just so no one’s jealous), they are still average Tuesday afternoons
And of course, it’s still important to appreciate them.
Tu blog es simplemente excepcional, excelente, brillante.
Me encantan tus recetas, tus fotos, los paisajes son bellisimos.
Tus nenas son hermosas.
Por todo eso y mas queria felicitarte por tu blog.
Soy de Argentina, lejos de donde estas, pero cerca a traves de tu blog.
Gracias por tu respuesta, un beso grande!!!
Tea, thank you for another beautiful post. I agree with you on your views of the hammock; it is definitely one of the few simple pleasures left in life, and so often overlooked–much like living in the present. I’m going to try not to fret about the future so much, because as your post attests, life is so uncertain, no?
I will be looking forward to the sequel of the polenta post. And once again, thank you for a moving story.
Wow, very well written! And such a good way to start a fresh day. I particularly like the idea of trying to appreciate the average Tuesday – I will work on my Thursday today then.
Thanks for sharing,
Alexandra
Wonderful post, as always. Your photos would make any Quinoa proud! And speaking of savor, I do that with the EdiblePortland magazine =) Lots of wonderful articles and great photos. Thanks for sharing, T.
Your words are words I repeat myself everyday, ever since my brother passed away, early…Our time is too short not to be given to others and to keep un-celebrated. I give that extra smile, that extra hug and that extra kiss, not in fear but to celebrate the priviledge I have been given to be here.
…and of course a brilliant recipe!
Thank you for a beautiful post again
We are addicted to quinoa at our house so I was thrilled to see this recipe… my partner can be a little finicky but this has all the things she loves: quinoa, a strongly-flavored saucey component, avocado… I think she will skip the nori but I will HAPPILY eat her share. I can’t wait. We are going to make it tonight. I even found Eden ponzu. Thank you!
I love the curles of quinoa.
we also went to see Pink Martini recently – I think they kicked off their tour here in Austin – although we didn’t tell our children, who would have been jealous byond belief. They were amazing!!
On the strength of your and China’s recommendation, I made the quinoa for dinner the other night – my husband was out, and my oldest daughter has decided she’s a vegetarian, “except for bacon and jerky.” She loved it, I loved it, my youngest said blech. Pretty good results, I’d say -and SO EASY. Thanks for the tip!
Thank you so much for this Tea!! I made it for myself, husband, and daughter with some speculation, but you were so very right on about it. Delicious, even to my daughter who is a new quinoa convert. I even made my own ponzu for it. Seeing that small bottle of Eden ponzu for $6.50 made me feel a bit inventive even if I didn’t have all the exact ingredients. It will be a staple for easy summer dinners. Thanks
Eileen
What a beautiful post. I traveled and lived internationally a bit before our son was born but haven’t done much since then, mostly because I quit my job to stay home with the kiddo and eke out a (small) living by freelancing.
I’ve found that I’ve appreciated the opportunity to write, think, and watch my son grow. As he gets older and I see new employment opportunities on the horizon–some that would take me out of the house, others that would take all three of us out of the country–I wonder whether I’m happier allowing myself to become invested in the community I live in. Until now, I’ve resisted any plans that would solidify this place’s hold on me because, in my mind, I’m always on to a new and better adventure. What if this is the adventure?
It is late here, the shops are closed and I can almost feel the taste of the quinoa salad on my tongue.
I need it NOW,
but will have to wait until tomorrow befor I can taste it for real. I just hope that I can find Ponzu (of which I had never before heard).
Thanks for a lovely blog!
Thanks for the Quinoa recipe. I attempted a version with Yellow Quinoa, and referred your site as well. Thanks.
Lovely blog and great recipe! I just made it and I’m addicted to that umami flavour.. thanks – you made my weekend!
Obsessed an exhausted…
I’ve been craving quinoa for weeks now, and I was soo happy to discover your recipe some days ago!
I am not kidding you when I say that at least twice I’ve caught myself thinking about that recipe (and your photos!) first thing in the morning, while still in bed…! Mad, I know. Talk about craving things we’ve never even tasted! The ponzu sauce has been difficult to find, however… Or rather, the only japanese supermarket that had it in stock had this huge bottles of ‘Ponzu’, which were in fact the pure yellow coloured juice of the citrus fruits you mention (I guess, because i couldn’t read the japanese labels). The shop assistant recommended I use a citrus soya sauce they had in stock instead. Only then I thought I may as well add some lemon to the soya suace instead…? Anyway… So I guess I may try one more supermarket (hard to find in Brussels, let me tell you) before giving up and making my own. I wonder whether the ‘dashi soup stock’ will be as tricky to find…?
Itsasne–you poor thing! The yellow juice is yuzu, which is used in ponzu. I find the bottled versions to be pretty bad. The citrus soy sauce is probably what you want. You *can* add lemon juice to soy sauce but it doesn’t taste the same (the lemon flavor is different from yuzu, and real ponzu also contains vinegar). Sorry to have sent you off on such a wild goose chase–I hope you find the results worth the effort!:-)
Ponzu sauce. Chapter 385.
I must have totally lost it, because I finally decided to order the ponzu sauce on the internet….!! I paid 3 times its price for delivery, so it cost a small bomb…
) But today it was waiting for me at the post 
I prepared the quinoa before going to pick it up, with a big smile on my face I must add, and I practically run there… So here I am, happy I got to taste ‘the’ recipe that’s been playing round my mind all this time, and feeling like I’ve just climbed some sort of mountain 
) Quite an accomplishment I think… 
) And yes, it was worth it. Thank you very much!
PS. Loving those last picts in your post (onions etc), everything looks so fresh and yummy!
Where can I find Red/black quinoa in California?
Mrs B–you should be able to find quinoa in any health food store (sometimes packaged, sometimes in the bulk section). I also know Whole Foods usually carries it. They might not have black, which is a relatively new product, but red is becoming more common. If you can’t find either, yellow quinoa would be fine. Good luck!
This dish actually looks beautiful to me! The health-factor is just radiating from the photos. Can’t wait to try it. Thanks.
The quinoa dish looks amazing and it will be tasty too. I would love to try them. the dish also seems to be nutritious. Thanks for the recipe.
I'm very much inspired to cook this now. Instead of looking for medical jobs in Saudi Arabia, I would rather cook and enjoy the food.
Hi!
I had an avocado and quinoa and wondered if there were any recipes online and found your blog.
I love your pictures!
I made the recipe but I put some Japanese mayo on instead of ponzu because I didn't have any and it did taste like sushi!
Thank you!
I will be looking at your blog regularly now!
This was so impressively delicious and simple. Thank you!
What a wonderful coincidence! I have been rather uninspired as of late as far as meal ideas are concerned, and then I run into your site and this page – today of all days! I had a half batch of plain quinoa already cooked and stored in my fridge but did not know what to do with it and I also happened to find a full bottle of ponzu in my pantry this evening while I was making dinner. Since I always have Siracha and nori on hand I was so excited to put this recipe together that I went straight to my kitchen after reading the recipe to make it myself. I put it all together as instructed except for the avocado since I do not have any on hand at the moment. (Note to self – Make a Trader Joe's run tomorrow for some avocado)
This is just what I have been looking for in a meal. I will probably eat this for lunch tomorrow and perhaps for breakfast if I get too excited about this dish to wait around 'til then. Ponzu is one of my favorite flavors of all time. So well balanced and yummy!
Thank you muchly for this gem Tea <3
Made this for dinner tonight as my husband and I love sushi. We really like avocado, sriracha, nori and quinoa so this recipe was perfect for us. My husband loved it and asked if he could take it to lunch tomorrow. I'm going to blog about this dish as well and give credit where credit is due! Many thanks!
THIS IS POSSIBLY THE BEST, MOST SATISFYING WAY TO EAT QUINOA!!! Thank you so much for this recipe. I've made my husband a quinoa convert by feeding him this!
This is my new food addiction, I am eating it leftover for breakfast as I type. I probably use triple the Ponzu sauce (Maruchan makes a good one) and also like to add toasted sesame seeds. I've tried to add things like grilled chicken or shrimp but like you said it just dilutes the flavor. And since hubby doesn't go for avocado I get to pick it all out for myself mwahaha.
This was amazing! I made a 2x recipe for my family after a rather frustrating day wandering SF, and everyone loved it (except my dad who at least said “it tastes better than it smells”
. I am going to eat it ALL THE TIME now. It comes together so quickly and is really tasty. And I love Pink Martini so it’s awesome that it’s a recipe you made from China’s interview!