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Macrobiotic Hijiki-Avocado Salad

Recipes > Salads+Soups

By: Candice Kumai

Macrobiotic foods are naturally clean and detoxifying—they are plant-based and include sea vegetables, local produce, healthy grains, and fermented foods. Seaweed, naturally full of iodine, Vitamin C, manganese, and Vitamin B2, is clean eating’s best friend! I like to prepare macrobiotic meals after a period of food indulgence, such as the holidays or a vacation, as a way of resetting and balancing my body. Try this salad in your week of clean eating and you’ll love the way you feel!


Serves 3


1 cup soaked/reconstituted hijiki seaweed,*drained (measure: 1/4 cup + 1 tablespoon dried hijki with 3/4 cup water)

2 cups cooked quinoa

One 15-ounce can adzuki beans, rinsed and drained

1 ripe avocado, pitted and cut into cubes

For the Dressing:

2 tablespoons Bragg Liquid Aminos or reduced-sodium tamari soy sauce 1/4 cup rice vinegar

1 tablespoon toasted sesame oil


In a medium bowl, soak and reconstitute 1⁄4 cup, plus one tablespoon dried hijiki in 3/4 cup water for about 15–20 minutes. Drain all excess liquid.

In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar, and toasted sesame oil. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat. Top with avocado cubes and serve immediately.


Adzuki beans (also referred to as azuki beans) are a delicious Japanese red bean that is packed with protein and potassium. I love tossing these beans with rice, adding them to grain salads, and making them into sweet pastes for Japanese-style desserts. Mmmm, I love them!


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