Description
This refreshing and nutritious salad boasts a medley of flavors and is perfect for various dietary preferences.
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
- Begin by adding the uncooked quinoa to a medium saucepan and covering it with chicken or vegetable stock. Turn your stovetop to medium-high heat and bring the mixture to a rolling boil. Once it reaches a boil, lower the heat to maintain a gentle simmer. Allow the quinoa to cook until all the liquid has absorbed, which typically takes about 15-20 minutes. Once finished, transfer the quinoa to a bowl to help it cool down faster.
- While your quinoa cooks, it’s time to prepare the shallots. In a small saucepan, combine the thinly sliced shallots with 1/3 cup of olive oil over medium heat. As the shallots cook, they will transform into golden crispy bites—this should take about 15-20 minutes. Remember to stir them regularly to prevent any burning. Once they’re beautifully golden, remove the pan from the heat.
- After frying the shallots, you will need to separate the crispy morsels from the oil. Place a sieve over a small bowl and carefully pour the fried shallots into it. Let the excess oil drip through the sieve and into the bowl underneath. Transfer the crispy shallots onto a paper towel-lined plate and sprinkle them with salt while they’re still warm. Set aside for later.
- Using the bowl that contains the slightly cooled shallot oil, add in the apple cider vinegar, honey, dijon mustard, salt, and freshly ground black pepper. Whisk these ingredients together until thoroughly combined, and taste it to adjust seasoning as needed. This vinaigrette will bring extra flavor to your salad!
- In a large salad bowl, combine the cooked quinoa, arugula, freshly chopped parsley, diced apple, toasted pepitas, and the crispy shallots. Drizzle the vinaigrette generously over the top, then toss everything together gently to combine. For an extra kick, grind some additional black pepper over the salad before serving. And voilà—you’re ready to enjoy this delicious dish!
Notes
This salad can be made ahead of time. Just keep the vinaigrette separate until you’re ready to serve it to keep everything crispy and fresh.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 10 g