Hijiki Quinoa Salad with Orange Ume Plum Dressing

Name: Hijiki Quinoa Salad with Orange Ume Plum Dressing
Prep time: 15 min
Cook time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 cup quick cook rice and quinoa; 3 cups filtered water or organic vegetable stock; ½ cup hijiki (rinsed and soaked for 10 minutes); ½ yellow pepper very thinly sliced; 1 bunch fresh watercress; 1 small bunch of red radishes, very thinly sliced; Fresh sprouts, mung beans or alfalfa; 3 Tbsp roasted seeds with goji berries (purchase as a mix or make your own); Orange Ume Plum Dressing; Juice of half a lemon; Juice of 1 orange; 2 tsps umeboshi puree/paste; 2 Tbsp omega flaxseed oil; 2 tsp finely chopped chives

This Hijiki quinoa salad is a great way to mix up boring meals.

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

Prep time: 15 minutes

Cook time: 35 minutes

Serves 2

Ingredients

1 cup quick cook rice and quinoa

3 cups filtered water or organic vegetable stock

½ cup hijiki (rinsed and soaked for 10 minutes)

½ yellow pepper very thinly sliced

1 bunch fresh watercress

1 small bunch of red radishes, very thinly sliced

Fresh sprouts, mung beans or alfalfa

3 Tbsp roasted seeds with goji berries (purchase as a mix or make your own)

Orange Ume Plum Dressing:

Juice of half a lemon

Juice of 1 orange

2 tsps umeboshi puree/paste

2 Tbsp omega flaxseed oil

2 tsp finely chopped chives

Method

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.
Make the dressing by combining the ingredients.
Pour over the orange ume plum dressing and top with the roasted seeds/goji berries.

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