| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 19g | 2g | 45g |
| sugars | fibre | protein | salt |
| 19g | 9g | 8g | 1.5g |
Growing up in the heartland of Nebraska, comfort food was always the order of the day. Amidst a sea of hearty stews and rich casseroles, there was something deeply satisfying about a meal that not only nourished our bodies, but our souls as well. Enter the Quinoa and Hijiki Salad, a vibrant, vegetable-packed dish that holds a beloved spot in my culinary collection.
An Unexpected Twist on a Midwestern Diet
At first glance, this may seem a far cry from traditional Midwestern fare. However, peel back the layers of quinoa and hijiki, and you’re met with a universal symphony of flavors: the savory touch of scallions, the natural sweetness of carrot, the fresh burst of bell pepper. Every bite is a nod to the farm-fresh goodness we cherish in the heartland.
A hearty serving of this salad not only satisfies your taste buds but also contributes to your overall wellbeing. Quinoa, a staple in this dish, is renowned for its high protein content and its treasure trove of essential amino acids. Adding to the healthful symphony is hijiki seaweed, a superfood with a generous helping of fiber, minerals, and a unique antioxidant known as fucoxanthin.
A Salad with Global Fusion
While rooted in the Heartland, this Quinoa and Hijiki Salad borrows flavors from across the globe. Reminiscent of a classic Asian seaweed salad, it pairs beautifully with dishes from the east, such as Grilled Asian Chicken or Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime. The bright, fresh flavors make it a beautiful accompaniment to grilled meats, or as a standalone meal for a light lunch or dinner.
Still, at its heart, this isn’t just about creating a unique mix of global flavors. It’s about taking the farm fresh philosophy I grew up with, and infusing it with a touch of adventure. From a boy in Nebraska to a man feeding a growing family, this Quinoa and Hijiki Salad has been a staple in my culinary journey. I can’t wait to share it with you, and I hope it becomes a beloved dish in your kitchens too.
What You’ll Need
- 1 cup of quinoa
- 2 cups of water
- 1/2 cup of hijiki seaweed
- 1/3 cup of chopped scallions
- 1 large carrot, grated
- 1 large red bell pepper, diced
- 2 ripe avocados, peeled and diced
- 1 cup of fresh mango, diced
- 1/2 cup of dried cranberries
- 1/3 cup of sesame seeds
- 1/4 cup of fresh lime juice
- 2 tablespoons of honey
- 1/4 cup of soy sauce
- 1/4 cup of sesame oil
- Salt and pepper to taste
Method
Step One
Place the quinoa and water in a saute pan, bringing it to a boil over high heat. Reduce the heat to low, cover the pan and let it simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed. Set aside to cool.
Step Two
In a separate bowl, soak the hijiki seaweed in warm water for 15 minutes. After it has rehydrated, drain and squeeze out any excess water.
Step Three
In a large bowl, combine the cooled quinoa, rehydrated hijiki seaweed, chopped scallions, grated carrot, diced red bell pepper, diced avocados, diced mango, dried cranberries, and sesame seeds.
Step Four
In a smaller bowl, prepare the dressing by whisking together the fresh lime juice, honey, soy sauce, and sesame oil. Pour this dressing over the quinoa and seaweed mixture.
Step Five
Toss all the ingredients together until they are fully combined and coated with the dressing. Season with salt and pepper to taste.
Step Six
Allow the salad to sit for a few minutes to let the flavors meld together. Serve and enjoy!
