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.