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Recipe: Hijiki Quinoa Salad with Orange Ume Plum Dressing

Hijiki Quinoa Salad No Product


1 cup Clearspring quick cook rice & quinoa
3 cups filtered water or organic vegetable stock
½ cup Clearspring 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. Clearspring roasted seeds with goji berries


  • 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.
  • Pour over the orange ume plum dressing and top with the Clearspring roasted seeds/goji berries.

Orange Ume Plum Dressing

A delicious dressing that works well with hijiki salad or simply serve over fresh greens or noodle salads in the summer. Store in a glass jar in the refrigerator for up to 5 days.


Juice of half a lemon
Juice of 1 orange
2 tsps. Clearspring umeboshi puree
2 tbsp. Clearspring omega a day flaxseed oil
2 tsps. finely chopped chives


Place the lemon and orange juice with the umeboshi puree and flaxseed oil in a blender, and blend until smooth. Stir in the chives.

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