with Lime Chickpeas & Black Quinoa
- ¾ cup black quinoa
- 13.4 oz chickpeas
- 1 lime
- 2 ears of corn
- 2 radishes
- ¼ oz fresh cilantro
- 1 jalapeño
- 2 tbsp Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise
- ¼ tsp cayenne pepper
- 2 tbsp pumpkin seeds
- 2 tsp vegan parmesan
- 4 tsp (8 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet with a lid
- Zester or microplane
- Small saucepan
Add the black quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.
Drain and rinse the chickpeas and pat dry with a clean kitchen towel. Zest and juice the lime(s). Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño(s).
Add just half the lime zest, just half the lime juice, yogurt, Vegenaise, just half the cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce to combine.
Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 2 tsp (4 tsp) olive oil. Add corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.
Add the remaining lime zest, remaining lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle the elote bowls with any remaining cayenne pepper. Dig in!