Charred Lime Quinoa with Crispy Chickpeas and Sriracha Mayo
Ingredients
- 1 cupquinoa
- 2 cupswater
- ·salt
- 1 can (15 oz)canned chickpeas
- 3 tablespoonsolive oil
- ½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 2lime
- 3 tablespoonssriracha
- ¼ cupmayonnaise
- 2 clovesgarlic
- ½red onion
- 1jalapeño
- ·cilantro
- ·cotija cheese (or feta)
Prep
- 01
Juice 2 limes.
- 02
Mince 2 cloves garlic (for the mayo if desired — optional).
- 03
Thinly slice half a red onion.
- 04
Slice 1 jalapeño into thin rings, removing seeds if you prefer less heat.
- 05
Roughly chop a small handful of cilantro.
Method
- 01
Bring 2 cups water to a boil in a small pot. Add 1 cup quinoa and a pinch of salt. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork and set aside.
- 02
While quinoa cooks, drain and thoroughly dry 1 can (15 oz) chickpeas. Toss with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne, and a pinch of salt.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chickpeas and cook 8–10 minutes, stirring occasionally, until golden and crispy. Transfer to a plate.
- 04
In a small bowl, whisk 3 tablespoons sriracha into 1/4 cup mayonnaise until smooth. Set aside.
- 05
Toss warm quinoa with juice from 2 limes and a big pinch of salt. Fold in crispy chickpeas.
- 06
Divide quinoa between bowls. Drizzle with sriracha mayo. Top with thinly sliced red onion, jalapeño slices, cilantro, and crumbled cotija cheese. Serve warm or at room temperature.
Spice Tips
The sriracha mayo is the main heat source here — use 2 tablespoons instead of 3 for mild, or go to 4 tablespoons for serious kick. Fresh jalapeño adds another layer; you can skip the seeds entirely for warmth without fire, or leave them in for genuine heat. A pinch of smoked paprika in the seasoning blend adds depth without spice — swap for chipotle powder if you want it smokier and hotter.