If you do not have a rice cooker, wash rice and let sit in water for 15 minutes, then drain. Place rice and 2 1/4 cups of water in a pot and let boil for 10 minutes. Reduce heat and cover until rice absorbs all the water and becomes tender and fluffy. Meanwhile, place hijiki seaweed in a cup of water and let sit for 20 minutes. In a separate pot, place quinoa and 2 cups of water, and boil for 10 minutes. Reduce heat and cover (quinoa cooks easily). When quinoa is tender, add cooked rice to the pot, and stir in hijiki seaweed and soy sauce. Add coconut milk and stir. Let cook until rice and quinoa absorb all the liquid. Remove from stove. Pepper to taste. Garnish with cilantro or parsley. Serve with your favorite vegetable or tofu dish.

1 cup brown rice, un-cooked
1 cup quinoa, un-cooked
1 handful hijiki seaweed
1/2 cup coconut milk
3 tablespoon soy sauce
cilantro or parsley
black pepper