with Lime Chickpeas & Black Quinoa
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- ½ cup black quinoa
- 1 lime
- 2 radishes
- ¼ oz fresh cilantro
- 1 jalapeño
- 13.4 oz chickpeas
- 1 ear of corn
- ¼ cup 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
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 the water is absorbed and grains are tender, 17 to 20 minutes.
Zest and juice the lime(s). Thinly slice radishes. Roughly chop the cilantro. Trim, deseed, and mince the jalapeño(s). Drain and rinse the chickpeas and pat dry. Shuck the corn and slice kernels off the cob. TIPS: Wash your hands and cutting board well after handling the jalapeño. To cut kernels off the cob, cut cob in half and slice down the sides with a knife.
Add just half the lime zest, just half the lime juice, yogurt, Vegenaise, just a pinch of cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce.
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 kernels and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt. 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, minced jalapeño(s), and a pinch of salt to the chickpeas, and stir to combine. Divide black quinoa between bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle elote bowls with as much of the remaining cayenne pepper as you like. Bon appétit!