Ingredients
- 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 chickpeas—drained, rinsed and patted dry
- 1/2 small red onion, finely chopped
- 1/2 cup chopped flat-leaf parsley
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