Lime chickpea & Quinoa Bowls

• 1 1/2 cup black quinoa
• 2 cans chickpeas
• 2 limes
• 4 ears of corn
• 4 radishes
• Fresh cilantro
• 1 jalapeño
• 1/4 c non-dairy yogurt
• 4 Tbsp Vegenaise
• 1/2 tsp cayenne pepper
• 4 Tbsp pumpkin seeds
• Olive oil
• Salt and pepper

1. Add the black quinoa, 2½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, cook 17 to 20 minutes.
2. Drain and rinse the chickpeas. Zest and juice the limes. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño.
3. Add just half the lime zest, just half the lime juice, yogurt, Vegenaise, the cayenne pepper, and a pinch of salt to a small bowl. Stir the sauce to combine.
4. Heat 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. They have a tendency to ‘pop’ so may be useful to have a lid handy. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 4 tsp olive oil. Add corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.
5. 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 sauce. Add sliced radishes, chopped cilantro, and pumpkin seeds.