Hijiki Quinoa Salad with Orange Ume Plum Dressing

Hijiki is a seaweed vegetable and is known to be rich in dietary fibre and essential minerals, such as calcium, iron, and magnesium.

  1. 1 cup quick cook rice & quinoa
  2. 3 cups filtered water or organic vegetable stock
  3. ½ cup hijiki (rinsed and soaked for 10 minutes)
  4. ½ yellow pepper very thinly sliced
  5. 1 bunch fresh watercress
  6. 1 small bunch of red radishes, very thinly sliced
  7. Fresh sprouts, mung beans or alfalfa
  8. 3 Tbsp roasted seeds with goji berries (purchase as a mix or make your own)
  9. * Juice of half a lemon
  10. * Juice of 1 orange
  11. * 2 tsps umeboshi puree/paste
  12. * 2 Tbsp omega flaxseed oil
  13. * 2 tsps finely chopped chives

  • Prepare the quick cook rice and quinoa as per pack instructions.
  • Remove to a large bowl and leave to cool then fluff up with a fork.
  • Cook the soaked hijiki in a small saucepan with enough water to cover, simmering for 10 minutes.
  • Remove from the heat, drain any excess water and allow to cool.
  • Add the hijiki to the rice along with the watercress, yellow pepper, radishes and sprouts and mix gently.
  • Pour over the orange ume plum dressing and top with the roasted seeds/goji berries.

Orange Ume Plum Dressing is a delicious dressing that works well with this hijiki salad, or you can simply serve it over fresh greens or noodle salads in the summer. Store in a glass jar in the refrigerator for up to 5 days.

  • Combine the ingredients marked with a (*) to make the dressing.

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