Quinoa Chickpea Salad

 

https://www.wellplated.com/quinoa-chickpea-almond-salad-with-roasted-scallion-dressing/

Ingredients

  

• ½ cup uncooked quinoa
• 16 scallions (about 2 bunches, hairy ends removed)
• ⅓ cup olive oil plus 2 tablespoons, divided
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 3 tablespoons freshly squeezed lemon juice about 1 small lemon
• 2 teaspoons Dijon mustard
• 1 can reduced sodium chickpeas (15 ounces) rinsed and drained
• ⅓ cup raw almonds toasted and coarsely chopped
• ⅓ cup red onion finely diced
• 2 tablespoons fresh Italian flat leaf parsley, chopped

Instructions

 

• Place rack in upper ⅓ of oven then preheat oven to 450 degrees F.
• Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
• Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
• Line a 9×13 inch rimmed baking sheet with aluminum foil, parchment paper, or a silpat mat. Place the scallions in the center and toss with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.
  
• Transfer the scallions to a food processor. Add the remaining ½ teaspoon kosher salt and ¼ teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
• With food processor running, slowly pour the remaining ⅓ cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
  
• While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
  
• Drain the red onions, then add them to the quinoa. Add chickpeas, almonds, and parsley. Toss until combined. Serve immediately or refrigerate until ready to serve.
  

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 1 week.