Elote Bowls

Add black quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. (4-serving meal: use 2 cups water)

Add just half the lime zest, just half the lime juice, yogurt, mayo, just a pinch of cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce.

Heat 2 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 olive oil. Add corn kernels and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt. (4-serving meal: use 4 tsp olive oil, 4 tsp olive oil) TIP: Place a pot lid over the chickpeas and corn to keep them from popping out of the skillet.

Add remaining lime zest, remaining lime juice, jalapeño, and a pinch of salt to the chickpeas and stir to combine. Divide quinoa between bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add radishes, cilantro, pumpkin seeds, and parmesan. Sprinkle elote bowls with as much of the remaining cayenne pepper as you like. Bon appétit! TIP: Wash your hands and cutting board well after handling the jalapeño.