Hijiki Seaweed Salad

luluesque-hijiki saladHijiki (Hizikia Fusiforme) is a dark brown sea vegetable that comes packaged in dry form. Once reconstituted, they expand to nearly five times their size. It is packed with calcium, iron, magnesium and roughly 40% fiber. Though originating from the sea, this vegetable has a very well-rounded, earthy flavor.

NOTE: In 2001 the Canadian Food Inspection Agency (CFIA) issued a fact sheet stating this sea vegetable to contain inorganic arsenic levels that exceed tolerable daily intake values. Obviously, consume everything in moderation!


  • 2-3 tbs grapeseed oil
  • 2 tbs soy sauce
  • 2 tbs toasted sesame oil (the difference is this is brown as the “regular” oil is clear and is mostly used for cooking with higher heat)
  • 1 tsp evaporated cane sugar
  • 1 tbs quinoa ~ soaked in filtered water for about 4 hours then drain and discard the water
  • 1/4 cup dried organic hijiki seaweed ~ soaked in filtered water for at least 2 hours then rinsed well, drained, and water discarded
  • 3-4 dried shiitake mushrooms ~ soaked in filtered water for about 30 minutes then rinsed well, drained, and water discarded
  • 1 small yellow onion ~ peeled, washed, and diced
  • 1 medium organic carrot ~ washed and grated or julienned
  • 1 small organic beet ~ washed and cut into medium strips
  • 1 small organic cucumber ~ washed and cut into small strips
  • Sriracha hot sauce ~ optional
  • chopped organic green onions ~ optional garnish
  • toasted white sesame seeds ~ optional garnish


  1. In a skillet, heat the grapeseed oil on medium-high and sauté the onions until they are the aromatic brown you like. *Add the shiitakes and hijiki and sauté for about 2 minutes.
  2. Make a mixture of the soy sauce, sesame oil, sugar, and sriracha. Add it to the skillet.
  3. Let this simmer on low-medium for about 5 minutes with the lid on. 4
  4. Add carrots and beets and cook only long enough to achieve an al dente texture. 5
  5. Remove the skillet from the burner.
  6. Just before you serve this dish, mix in the cucumber and quinoa (this is done last so the cucumbers remain fresh and crunchy and the quinoa “alive.” 7
  7. Garnish your serving with chopped scallions and sesame seeds.