Description
A bright and textured salad that combines peppery arugula, nutty quinoa, crisp apple, and sweet-sharp honey mustard dressing, finished with ultra-crispy fried shallots.
Ingredients
- 1 cup (180 g) uncooked quinoa
- 2 cups (480 ml) chicken or vegetable stock
- 1/3 cup (80 ml) olive oil, plus more for serving
- 2 shallots, very thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 cups arugula (about 150 g)
- 1/4 cup parsley, freshly chopped
- 1 large or medium apple (e.g., Granny Smith, Honeycrisp)
- 1/4 cup toasted pepitas (hulled pumpkin seeds)
- Shaved or grated parmesan (omit or substitute for vegan option)
Instructions
- Rinse quinoa under cold water to remove bitter saponins.
- Place the rinsed quinoa and stock in a medium saucepan, bring to a boil, then simmer until liquid is absorbed (15–20 minutes).
- Remove from heat, fluff with a fork, and let cool in a bowl.
- Heat olive oil in a small saucepan over medium heat.
- Add thinly sliced shallots and cook until golden and crisp (15–20 minutes), stirring often.
- Remove from heat and drain on paper towels, sprinkling lightly with salt.
- Whisk collected oil with apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Combine cooled quinoa, arugula, parsley, apple, and pepitas in a large salad bowl.
- Drizzle vinaigrette over salad and toss gently.
- Top with parmesan and extra black pepper before serving.
Notes
Store leftovers in an airtight container for 3–4 days. Keep vinaigrette separate to prevent wilting. For crispy shallots, store in a separate container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop/Frying
- Cuisine: American