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Incan Pilaf

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 Organics Hemp Seeds
1 Tbsp Navitas Organics 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 organic Corn Kernels 
¼ Cups fresh squeezed Lime Juice
2 Scallions, sliced thin 
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 jalepeno, and cook for 2 mintues. Add the corn kernels, season with salt, 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.

Makes 6 Servings


Submitted by Julie Morris