Cooking Instructions

• Add the quinoa to a medium sized sauce pan, cover with stock, bring to a boil, then reduce to a simmer and cook until liquid is absorbed, about 15-20 minutes. Transfer to a bowl to cool.
• In a small saucepan over medium heat, combine sliced shallots and olive oil. Fry until golden and crispy, about 15-20 minutes, stirring often. Remove from heat.
• Pour fried shallots into a sieve over a bowl to separate the oil. Transfer shallots to a paper towel lined plate and sprinkle with salt. Allow oil to cool.
• In the bowl with the cooled oil, add apple cider vinegar, honey, mustard, salt, and pepper. Whisk until combined. Taste and season as needed.
• In a large salad bowl, combine quinoa, arugula, parsley, apple, pepitas, and fried shallots. Drizzle with vinaigrette and toss to combine. Top with black pepper.