Add the quinoa to a medium sized sauce pan and cover with stock. Bring the pot to a boil over a medium-high heat then reduce the temperature to maintain a gentle simmer. Cook until all the liquid has been absorbed, about 15-20 minutes. Once cooked, transfer the quinoa to a bowl so that it cools faster.

While the quinoa is cooking, fry the shallots. In a small sauce-pan over a medium heat combine the sliced shallots and ⅓ cup olive oil. Let the shallots cook for about 15-20 minutes until golden and crispy. Make sure to stir the shallots often to keep them from burning. Once golden remove the pan from the heat.

Place a sieve over a small bowl and pour the fried shallots into the sieve, separating the oil from the shallots. Transfer the shallots to a paper towel lined plate then sprinkle with salt. Set aside. Allow the oil to cool at least five minutes.

In the bowl with the slightly cooled oil, add the apple cider vinegar, honey, mustard, salt and pepper and whisk until combined. Taste and season as you see fit.

In a large salad bowl combine the quinoa, arugula, parsley, apple, pepitas and fried shallots. Toss together the drizzle the vinaigrette over the top. Toss once more to combine. Grind a little more black pepper over the top of the salad and enjoy.