Preparation

• Add the quinoa to a medium sized saucepan and cover with chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until all liquid is absorbed, about 15-20 minutes. Transfer quinoa to a bowl to cool faster.
• In a small saucepan over medium heat, combine thinly sliced shallots and ⅓ cup olive oil. Cook for 15-20 minutes, stirring often, until shallots are golden and crispy. Remove from heat.
• Pour fried shallots through a sieve over a small bowl to separate oil from shallots. Transfer shallots to a paper towel-lined plate, sprinkle with salt, and set aside. Allow the oil to cool at least five minutes.
• In the bowl with the slightly cooled oil, whisk in apple cider vinegar, honey, dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if desired.
• In a large bowl, combine cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and crispy shallots. Drizzle the vinaigrette over the salad and toss gently to combine.
• Finish by grinding extra black pepper over the top and sprinkle with shaved or grated parmesan cheese if desired. Enjoy immediately.