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Incan Pilaf

Protein Packed Dish

Ancient cultures of Central America were quite fond of their quinoa, corn and chia seeds for easy, energizing satiation – and it turns out our taste buds would agree with their pairing as well!


½ cup Navitas Naturals Hemp Seeds
1 Tbsp Navitas Naturals Chia Seeds
1 Cup dry Quinoa
1¾ Cups Water
1 Tbsp Coconut Oil
1 Jalapeno Pepper (seeds removed and minced)
2 Cloves Garlic (minced)
2 Cups Corn Kernels (organic)
¼ Cups fresh squeezed Lime Juice
2 Scallions sliced thin (white and green parts)
Sea Salt (to taste)


First cook the quinoa: 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 jalepeno and cook for 2 mintues. 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. May be served warm or cool.

Yield: 6 Servings

Submitted By

Julie Morris