Refreshing Summer Quinoa Salad

SERVES 6–8

On a sweltering day, the best dishes are ones that somehow make you feel lighter. Fluffy, heart healthy, and delicious, this quinoa dish is the perfect balm during the hottest months of the year. It is loaded with healthy omegas, fiber, antioxidants, and healthy fats. It’ll become a family favorite in no time. You can store it in the fridge to pull out for a quick snack between meals or serve it with a green salad or on top of our Stuffed Mexican Sweet Potato for a delightful midsummer main course.

1 cup dry quinoa

2 cups water

1 Tbsp. coconut oil

1 garlic clove, peeled and minced

2 cups organic corn

2 scallions, thinly sliced

½ tsp. Himalayan pink salt

½ cup hemp seeds

1 Tbsp. chia seeds

Juice from ½ lemon

Pepper to taste

  1     Place the quinoa and water in a small pot and bring to a boil. Cover and simmer on low heat for 20 minutes. Remove from the burner and let the quinoa cool.

  2     Heat coconut oil in a sauté pan over medium heat. Add the garlic, corn, scallions, and salt and sauté for 3–4 minutes.

  3     Transfer the cooked quinoa to a large bowl. Add in the sautéed corn mixture, hemp seeds, chia seeds, and lemon juice and toss together. Add the pepper and more salt to taste, tossing again. Serve warm or cold.

  4     Store in an airtight container for up to 10 days.