Asian-Inspired Chickpea Quinoa Bowl

1. Prepare your quinoa according to package directions. Once cooked, mix the quinoa with some fresh cilantro, a splash of rice vinegar, and a pinch of salt to taste.
2. Preheat your oven to 425°F (220°C).
3. Drain one can of chickpeas. In a bowl, toss the drained chickpeas with 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1/2 teaspoon of red curry paste, and a sprinkle of sesame seeds until well coated.
4. Spread the seasoned chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, or until they are slightly crispy.
5. While the chickpeas are baking, prepare the shishito peppers. Heat a small amount of sesame oil in a pan over high heat. Add the shishito peppers and cook, stirring frequently, until they become blistered and slightly softened.
6. Remove the shishito peppers from the heat and squeeze some lemon juice over them, then sprinkle with flake salt.
7. To assemble your bowl, top the seasoned quinoa with the roasted chickpeas, blistered shishito peppers, sliced radishes, chopped scallion, and more fresh cilantro.