Quinoa summer pilaf: a hot or cold dish?

In a waiting room the other day I scribbled down this recipe from Yoga Journal magazine. Here is how I reconstructed it from my notes. My question: do you think this is meant to be served hot or cold? I didn’t see that as part of the recipe and didn’t have time to read any surrounding text before my appointment began. It seems like the idea would be to serve it hot, but the notion of “summer pilaf” made me think maybe it was like a cold grain salad. Opinions?

Quinoa Summer Pilaf

1 C quinoa
2 C water
2 Tbsp olive oil
2 tsp minced fresh garlic
½ bunch asparagus, sliced
½ C fresh corn kernels
1 C cherry tomatoes, halved
2 Tbsp lemon juice
salt & pepper
1 Tbsp julienned basil leaves

1. Rinse quinoa.
2. Place in saucepan with water.
3. Bring to a boil, cover, and simmer for 15 minutes or until water is absorbed.
4. Meanwhile, heat olive oil in a skillet over medium heat.
5. Add garlic and saute for ~ 1 minute.
6. Add asparagus and sauté until tender, ~ 3 to 4 minutes.
7. Remove from heat and stir in corn, tomatoes, and lemon juice. Season with salt and pepper.
8. Stir into quinoa.