For the sauce: Combine the hemp seeds, water, olive oil,garlic, basil, lime juice, and jalapeño with a few generous pinches of salt and freshly ground black pepper. Blend until creamy. Taste and adjust seasonings, adding the maple syrup (or honey) if the flavor is too tart. Add more sea salt, to taste. Store in the fridge for up to about 4 days.
For the quinoa: Combine the rinsed quinoa and water in a large pot and bring to boil. Cover, reduce heat, and simmer for 15 minutes. Remove the pot from heat and let it sit covered 10 more minutes. Fluff with a fork. Allow the quinoa to cool completely before storing in an airtight container in the fridge.
Recipe by Love and Lemons at https://www.loveandlemons.com/6-steps-to-prep-for-a-healthy-week/