Quinoa Hijiki Salad

IMG_7166.JPGIn my most recent visit to Hawaii, I became addicted to Quinoa Hijiki salad which I encountered in the refrigerated section of the local ABC Stores in Waikiki.  I promised myself that I would make them at home when I get back to the Philippines.

I was afraid I would not be able to find Hijiki which is a Japanese dried sea vegetable.  But to my delight, there was a Japanese food store which had the rare item, just a few blocks from where I am staying in Metro Manila.

Quinoa is also not that readily available in most supermarkets.  Luckily, I brought home a few packages from Hawaii.

Then, I had problems finding edamame. But again, they had them at the Japanese store.

So, with all the needed ingredients complete, I ventured with my home-made version of Quinoa Hijiki Salad!


2 cups quinoa, cooked according to the package instructions

3/4 cup cooked edamame beans

1/2 cup red bell pepper, sliced into very tiny cubes, blanched

1/2 cup green bell pepper, sliced into very tiny cubes, blanched

1/2 cup sweet corn

1/2 cup pineapple tidbits, with juice

1/2 small onion, minced

2 tbsps white vinegar

Salt and pepper to taste

1/4 cup dried Hijiki (or more if you like)

1 tbsp sugar


Soak dried Hijiki in water for at least 10 minutes. Drain and set aside.

In a salad bowl, mix together cooked quinoa, edamame, red and green bell peppers, sweet corn, pineapple tidbits with juice, Hijiki, onion. Add vinegar and salt and pepper to taste.  Add sugar and mix well.

Refrigerate the salad for at least an hour before serving.

(Note:  if you prefer, the salad can also be served warm)



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