Quinoa Salad Recipe With Chickpeas in a Roasted Green Onion Vinaigrette

 

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

• 1/2 cup uncooked quinoa, cooked according to package directions
• 1 can (15 ounces) chickpeas, rinsed and drained

Dressing

• 2 bunches green onions, ends trimmed
• 1/3 cup olive oil plus 2 tablespoons (divided)
• 3 tablespoons lemon juice
• 2 1/2 teaspoons Dijon mustard
• 1 clove garlic

Here's how to make it:

1. To make the dressing, put the green onions onto a baking sheet and drizzle with the 2 tablespoons olive oil. Season with salt and pepper. Bake in a preheated 450-degree F oven until they begin to char, about 8 to 10 minutes. Transfer the onions into a blender. Add the lemon juice, Dijon mustard, garlic, salt and pepper, to taste. Pulse to combine. With the motor running, slowly start drizzling in the 1/3 cup olive oil. Taste and adjust seasonings. 
2. Put the quinoa and chickpeas into a bowl. Pour in the dressing and toss to coat.