Grain Salad with Scallion Dressing

1. 1

   Preheat the oven to 450.

2. 2

   Chop all but 2 of the scallions.

3. 3

   On a rimmed baking sheet, toss the chopped scallions with 2 tablespoons of the olive oil.

4. 4

   Roast for about 10 minutes, stirring occasionally, until the scallions are tender and lightly charred in spots.

5. 5

   Meanwhile, in a large saucepan of boiling water, cook the quinoa and bulgur together until just tender, 10 to 12 minutes.

6. 6

   Drain well and spread the grains on a baking sheet to cool.

7. 7

   Transfer the scallions to a food processor.

8. 8

   With the machine on, drizzle in the remaining 1/2 cup of olive oil.

9. 9

   Add 1 tablespoon of the lemon juice and season with salt and pepper.

10. 10

    In a large bowl, combine the quinoa, bulgur, almonds, chickpeas, onion and parsley.

11. 11

    Add the roasted-scallion dressing and the remaining 2 tablespoons of lemon juice and toss well.

12. 12

    Season with salt and pepper.

13. 13

    Thinly slice the remaining 2 scallions, scatter on top and serve.

* Per serving · 4 servings · Values may vary.