Total Time
24hrs 30mins
Prep 24 hrs
Cook 30 mins

Inspired by the popular Japanese recipe, rice with sweet potatoes and hijiki. For more healthy, glutlen-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Ingredients Nutrition

  • 1 cup quinoa
  • 12 -16 ounces sweet potatoes, peeled and diced
  • 4 tablespoons dried hijiki seaweed
  • 2 teaspoons vegetable stock base or 2 cubes vegetable bouillon
  • 12 teaspoon salt

Directions

  1. (Option) On the day before, rinse quinoa and soak in water for 2 hours. Then transfer the quinoa to a colander, place a bowl underneath it to catch the water drippings, and store it in a dark place (like in a kitchen cabinet) for 24 hours. Rinse a couple of times (once before you go to sleep and once next morning).
  2. Soak diced sweet potatoes and hijiki in water in separate bowls for 20 minutes and rinse.
  3. Place quinoa, potatoes, hijiki and 2 cups of water in a pan and bring to a boil.
  4. Reduce heat, add vegetable base and salt, cover, and cook for about 20 minutes until the water is absorbed.
  5. Turn off the heat and keep it covered for 5 minutes.
  6. Infuse love and serve.