Place the quinoa in a large bowl. Use a chef’s knife to cut the kernels off of the corn cob and add to the quinoa. Add the cucumbers, tomatoes, olives, basil and Hemp Seeds. Drizzle with lemon juice and one tablespoon olive oil, and season generously with sea salt and black pepper. Toss to combine.

Add the remaining tablespoon of olive oil to a large skillet and warm over medium heat. Once hot, add a small splash of water and the arugula, as well as a pinch of salt. Toss in the pan to briefly wilt, about 20 seconds, then transfer to the quinoa bowl (arugula will continue to wilt outside of the pan). Fold the leaves into the mixture.

Adjust seasoning if desired. Serve immediately or refrigerate until ready (serve cold or at room temperature).

Makes 4 servings

Submitted by Julie Morris