Rinse the quinoa under cold water to remove bitterness.

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water (or vegetable broth for added flavor). Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.

Remove from heat and fluff with a fork.

In a bowl, combine the drained chickpeas with BBQ sauce. Toss until they are well coated and let sit for a few minutes to absorb the flavors.

Combine the cooked quinoa, BBQ chickpeas, fire-roasted corn, pickled red onions, and shredded cheddar cheese in a larger bowl. Toss gently until everything is evenly distributed.

In a separate bowl, mix the plain yogurt with ranch seasoning to create a creamy dressing.

Drizzle this ranch sauce over your quinoa and chickpea mixture.

Spoon the mixture into bowls and serve immediately, or pack it for lunch. This meal can be enjoyed warm or cold.