Hijiki Quinoa Salad with Orange Ume Plum Dressing

Hijiki Quinoa Salad

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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