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Export 9 ingredients for grocery delivery
Step 1
Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
Step 2
Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
Step 3
Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
Step 4
Line a 9x13 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, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.
Step 5
Transfer the scallions to a food processor. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
Step 6
With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
Step 7
While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
Step 8
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.
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