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Ingredients
Scale
- 1 cup (180 g) uncooked quinoa
- 2 cups (480 ml) chicken or vegetable stock
- 1/3 cup (80 ml) olive oil
- 2 shallots, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper + more for topping
- 5 cups arugula
- 1/4 cup parsley, freshly chopped
- 1 large or medium apple (look for a sharp, crisp apple)
- 1/4 cup toasted pepitas (hulled pumpkin seeds)
- Shaved or grated parmesan
Instructions
- Cook quinoa in stock until liquid absorbs, then cool.
- Fry shallots in olive oil until golden and crispy.
- Drain shallots, season with salt, and cool.
- Whisk together dressing ingredients in a bowl.
- Combine quinoa, arugula, parsley, apple, and pepitas in a salad bowl.
- Drizzle with dressing and toss gently. Top with pepper.
Notes
Use various apple types for a mix of flavors.
Cool oil before adding to dressing for the best texture.
Rinse quinoa before cooking to reduce bitterness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 7
- Cholesterol: 5