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.

Make the vinaigrette: 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.