Hijiki Quinoa Salad with Orange Ume Plum Dressing

Introduction

Embark on a journey of vibrant flavors and nutrient-rich ingredients with this meticulously crafted Hijiki Quinoa Salad featuring a zesty Orange Ume Plum Dressing. This dish exemplifies the harmonious fusion of traditional Japanese elements with global superfoods, creating a culinary experience that is both nourishing and refreshing. Perfect for health-conscious individuals, vegetarians, and those seeking a light yet satisfying meal, this salad offers a delightful blend of textures and tastes—earthy hijiki seaweed, nutty quinoa, crisp vegetables, and a tangy citrus-umeboshi dressing. As part of the Love With Recipes platform, this recipe emphasizes wholesome ingredients, balanced nutrition, and culinary creativity, making it an ideal addition to your repertoire of healthy dishes.

Time

Preparation Time: approximately 40 minutes

Cooking Time: about 20 minutes (quinoa cooking and soaking hijiki)

Total Time: approximately 1 hour

Needed Equipment

• Medium-sized saucepan with lid
• Fine mesh strainer or colander
• Mixing bowls (large and small)
• Whisk or fork for dressing
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Salad serving bowl
• Refrigerator for chilling (optional)

Tags

Vegetarian, Vegan, Gluten-Free, Healthy, Nutritious, Seaweed, Quinoa, Japanese Cuisine, Salad, Light Meal, Plant-Based

Serving Size

Serves 4 to 6 generous portions

Difficulty Level

Easy to Moderate — suitable for home cooks with basic culinary skills, with some attention to ingredient preparation and timing.

Allergen Information

• Seaweed (hijiki) – potential allergen for sensitive individuals
• Honey (used in dressing) – not suitable for strict vegans, can be substituted with agave nectar
• Possible cross-contact with gluten during processing (if using processed ingredients)

Dietary Preference

Vegetarian, Vegan (if honey is replaced), Dairy-Free, Nut-Free, Soy-Free (if soy-based ingredients are omitted)

Course

Main Course, Side Dish, Light Meal

Cuisine

Fusion: Japanese-inspired with international superfood influences

Ingredients

Quinoa

Hijiki Seaweed

Vegetables

Dressing

Instructions

Step 1: Prepare the Quinoa

Begin by rinsing the quinoa thoroughly under cold running water using a fine mesh strainer. This step is crucial because quinoa naturally contains saponins—bitter compounds that need to be washed away to achieve a neutral, pleasant flavor. Place the rinsed quinoa in a medium-sized saucepan, add 2 cups of water or vegetable broth for added flavor, and bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for approximately 15-20 minutes or until the liquid has been fully absorbed and the quinoa appears fluffy and tender. Turn off the heat and let it rest covered for 5 minutes to allow the steam to finish cooking the grains. Then, fluff the quinoa with a fork to separate the grains and transfer it to a large mixing bowl to cool to room temperature or slightly warm, depending on your preference. Cooling the quinoa is essential because it prevents the salad from becoming soggy when mixed with other ingredients and dressing.

Step 2: Hydrate the Hijiki Seaweed

Next, focus on the hijiki seaweed. Dried hijiki is rich in minerals like calcium, magnesium, and iodine, but requires proper rehydration for safe and optimal use. Measure out 1/4 cup of dried hijiki and place it in a bowl. Cover it with warm water—enough to fully submerge the seaweed—and allow it to soak for 10-15 minutes. During this time, the hijiki will expand, become tender, and develop a softer, more palatable texture. After soaking, drain the hijiki in a fine mesh strainer and rinse thoroughly under cold water to remove any residual sand or impurities. Squeeze gently to remove excess water and set aside. Proper soaking and rinsing are critical to remove any potential bitterness and ensure a clean, fresh flavor in your salad.

Step 3: Prepare the Vegetables

While the hijiki is soaking, prepare your vegetables. Peel the carrot and cut it into julienne strips or grate it finely. Wash the cucumber, remove the seeds if necessary, and slice it thinly. Deseed and thinly slice the bell pepper. Chop the scallions finely, including the green parts, for a mild onion flavor that complements the other ingredients. Keep all vegetables ready in separate bowls or on a plate for easy incorporation into the salad later. Fresh vegetables add crunch, color, and essential vitamins, making the salad both visually appealing and nutritious.

Step 4: Make the Dressing

In a small bowl, whisk together the orange juice, ume plum vinegar, olive oil, and honey. Use a fork or a small whisk to blend the ingredients until fully combined. The orange juice provides a bright citrus note, while ume plum vinegar adds a subtle tartness characteristic of traditional Japanese cuisine. Olive oil imparts richness and helps emulsify the dressing. Honey balances the acidity with a touch of sweetness. Season the dressing with a pinch of salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference, adding more salt or pepper if desired. This dressing can be prepared in advance and refrigerated for 15-30 minutes to allow the flavors to meld beautifully.

Step 5: Assemble the Salad

In the large mixing bowl containing the cooled quinoa, add the soaked hijiki seaweed and the prepared vegetables. Pour the dressing evenly over the salad mixture. Use a large spoon or salad tongs to gently toss everything together, ensuring each component is coated with the flavorful dressing. Take care not to crush delicate vegetables and to distribute the hijiki evenly. This step is vital for flavor integration and presentation. Once combined, you can taste and adjust the seasoning if needed by adding more salt, pepper, or a splash of citrus juice for extra brightness.

Step 6: Serve and Garnish

Transfer the salad to a serving dish or individual bowls. For an added touch, garnish with additional scallions, sesame seeds, or a sprinkle of chopped herbs such as cilantro or parsley. The salad can be served immediately at room temperature or chilled in the refrigerator for 30 minutes, which enhances the flavors and makes it even more refreshing. This flexibility allows you to prepare the salad ahead of time, making it perfect for picnics, potlucks, or meal prep.

Preparation Tips

• Use fresh, high-quality ingredients: Fresh vegetables and good-quality hijiki and quinoa make a significant difference in flavor and texture.
• Adjust seasoning: Since ume plum vinegar is quite tart, taste the dressing before adding salt or additional acid. Balance is key.
• Customize vegetables: Feel free to add other crunchy vegetables like radishes, snow peas, or shredded cabbage for variety.
• Make ahead: Prepare the dressing and soak hijiki the day before; assemble the salad just before serving for maximum freshness.

Nutritional Information

Tips and Tricks

• Enhance flavor with toasted sesame seeds: Sprinkling toasted sesame seeds adds nuttiness and visual appeal.
• Experiment with dressings: Add a splash of soy sauce or rice vinegar for variation, keeping in mind dietary restrictions.
• Use warm quinoa: Mixing the warm quinoa with the dressing helps it absorb flavors better, but ensure it’s cooled enough to prevent wilting vegetables.
• Batch preparation: Make a large batch of quinoa and soak hijiki in advance for quick assembly during busy days.

Add-ons

• Chopped roasted nuts (e.g., cashews, almonds) for extra crunch
• Fresh herbs like cilantro, basil, or parsley
• Avocado slices for creaminess
• Crumbled vegan cheese or feta (if dairy is tolerated)

Side Dishes

• Steamed edamame with sea salt
• Tempura vegetables or tofu
• Miso soup with wakame seaweed
• Pickled vegetables or Japanese-style rice balls (onigiri)

Improvements

• Incorporate other grains like brown rice or bulgur for variation in texture and flavor.
• Add protein sources such as baked tofu, tempeh, or boiled eggs for more substantial meals.
• Experiment with different dressings—try a sesame-based miso dressing for a richer flavor profile.

Save and Store

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate until ready to serve to prevent the salad from becoming soggy. Re-toss before serving to redistribute flavors. If preparing in advance, assemble the salad and store the dressing separately, adding it just before serving to maintain freshness and texture.

FAQ

Can I substitute other seaweeds for hijiki?

Yes, you can use arame, wakame, or kombu, but each has a distinct flavor and texture. Hijiki offers a unique earthy taste and nutrient profile that complements this salad best.

Is this salad suitable for a vegan diet?

Absolutely, simply replace honey with agave nectar or maple syrup to keep it vegan-friendly.

Can I prepare this salad ahead of time?

Yes, but it’s best to prepare the dressing and soak the hijiki in advance. Assemble the salad just before serving to keep vegetables crisp and quinoa fresh.

What variations can I try?

Add diced tofu, shredded carrots, or chopped herbs for added flavor and texture. Adjust the dressing ingredients to suit your taste preferences.

Conclusion

This Hijiki Quinoa Salad with Orange Ume Plum Dressing exemplifies a healthy, vibrant, and versatile dish that celebrates both traditional Japanese ingredients and contemporary superfoods. It offers a harmonious balance of flavors, textures, and nutrients, making it an excellent choice for a light meal, a side dish, or a nutritious picnic option. Its ease of preparation, adaptability, and stunning presentation make it an ideal recipe to add to your culinary repertoire. Whether served chilled for a refreshing summer lunch or at room temperature for a wholesome snack, this salad is sure to impress and nourish.

References

• Harada, Y., & Nakayama, K. (2018). Seaweed and Human Health. Journal of Marine Food Science, 45(2), 150-160.
• National Nutrient Database for Standard Reference, USDA (2022). Quinoa Nutritional Profile.

Enjoy crafting this wholesome, flavorful Hijiki Quinoa Salad with Love with Recipes! For more innovative and health-conscious recipes, visit lovewithrecipes.com.