Quinoa with Sweet Potatoes and Hijiki

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Quinoa with Sweet Potatoes and Hijiki

In Japan, sometimes people cook rice with sweet potatoes and hijiki, so I thought why not making it with quinoa instead of rice? It is lower in glycemic index (GI) and contains more protein and fiber. Hijiki is a type of seaweed that is popular in Japan, but you can also use a different type of seaweed, such as arame. You can also omit it but I highly recommend incorporating seaweed in your diet since it is the best source of iodine, which is important for your thyroid.

I forgot to take pictures, but I soaked and sprouted the quinoa on the day before making this dish. This extra process allows your body to absorb more nutrients and digest the food better. I will try to remember to include a picture next time, but sprouting is so easy!


1 cup quinoa
1 – 2 (12 – 16 oz/360 – 450 g) sweet potatoes, peeled and diced
4 Tbsp hijiki
2 tsp vegetable base or 2 cubes of vegetable bouillon
1/2 tsp salt


  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.

Servings: 4