Rinse the uncooked quinoa under cold water. In a medium-sized saucepan, add the rinsed quinoa and cover it with stock. Bring to a boil, then reduce to a gentle simmer and cook for 15-20 minutes until liquid is absorbed. Fluff with a fork and cool.

In a small saucepan over medium heat, combine sliced shallots with olive oil. Cook for 15-20 minutes, stirring occasionally, until golden brown and crispy. Remove from heat.

Place a sieve over a bowl and pour the fried shallots into it to drain excess oil. Transfer shallots to a paper towel-lined plate and sprinkle with salt.

In the bowl with cooled olive oil, add apple cider vinegar, honey, dijon mustard, salt, and black pepper. Whisk until well combined and adjust seasoning as necessary.

In a large salad bowl, combine quinoa, arugula, parsley, sliced apple, and toasted pepitas. Gently fold in crispy shallots.

Drizzle the honey mustard vinaigrette over the salad and toss gently to coat. Add more black pepper on top if desired.

Serve the salad fresh, or store in an airtight container in the fridge for up to three days.