Grain Salad with Scallion Dressing

• 2 large bunches of scallions (about 7 ounces)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 cup quinoa, rinsed and drained
• 1/2 cup bulgur wheat
• 3 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 1/4 cup unsalted roasted almonds, chopped
• One 15-ounce can chickpeasdrained, rinsed and patted dry
• 1/2 small red onion, finely chopped
• 1/2 cup chopped flat-leaf parsley

1. Preheat the oven to 450.
2. Chop all but 2 of the scallions.
3. On a rimmed baking sheet, toss the chopped scallions with 2 tablespoons of the olive oil.
4. Roast for about 10 minutes, stirring occasionally, until the scallions are tender and lightly charred in spots.
5. Meanwhile, in a large saucepan of boiling water, cook the quinoa and bulgur together until just tender, 10 to 12 minutes.
6. Drain well and spread the grains on a baking sheet to cool.
7. Transfer the scallions to a food processor.
8. With the machine on, drizzle in the remaining 1/2 cup of olive oil.
9. Add 1 tablespoon of the lemon juice and season with salt and pepper.
10. In a large bowl, combine the quinoa, bulgur, almonds, chickpeas, onion and parsley.
11. Add the roasted-scallion dressing and the remaining 2 tablespoons of lemon juice and toss well.
12. Season with salt and pepper.
13. Thinly slice the remaining 2 scallions, scatter on top and serve.

bunches of scallions, extravirgin olive oil, quinoa, bulgur wheat, lemon juice, kosher salt, freshly ground pepper, almonds, red onion, flatleaf

Taken from www.foodandwine.com/recipes/grain-salad-scallion-dressing (may not work)