Inca Pilaf

Ancient cultures of Central America were fond of their quinoa, corn and chia seeds for easy, energising satiation – and it turns out our taste buds agree with their pairing as well. This high-protein, vegetarian dish makes a great alternative to animal products and is a heart-healthy diet.


  • 1 cup dry quinoa
  • 2 cups corn kernels (organic)
  • 1 tbsp chia seeds
  • 1¾ cups water
  • 1 tbsp coconut oil
  • 1 jalapeno pepper (seeds removed and minced)
  • 2 cloves garlic (minced)
  • ¼ cups fresh squeezed lime juice
  • 2 scallions sliced thin (white and green parts)
  • Sea salt to taste


  • Rinse the quinoa thoroughly, and combine with water in a medium pot. Place on medium heat and cook, covered, for 15 minutes or until quinoa is cooked through and no water remains. Uncover, fluff with a fork, and set aside.
  • In a large sauté pan, heat the coconut oil over medium high heat. Add the garlic and the jalapeno and cook for 2 minutes. Add the corn kernels, season with salt and toss, and cook for 4-5 minutes longer. Add the hemp seeds, chia seeds and lime juice, toss, and remove from heat.
  • Place the cooked quinoa in a large mixing bowl. Fold in the corn mixture and half of the scallions. Season with salt to taste, and sprinkle the remaining scallions on top. Serve warm.