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Honey Mustard Quinoa Apple Salad with Crispy Shallots
Serves 6 |
Sweet, savory, salty and fresh!
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Ingredients:
| 1 cup uncooked quinoa |
| 2 cups vegetable stock |
| 1/3 cup olive oil |
| 2 shallots, thinly sliced |
| 1/2 teaspoon salt |
| 1/2 teaspoon ground black pepper |
| 2 tablespoons apple cider vinegar |
| 1 tablespoon Dijon mustard |
| 1 tablespoon honey |
| 5 cups arugula |
| 1 red apple, sliced thin |
| 1/4 cup toasted pepitas |
| 1/4 cup chopped parsley |
| Shaved parmesan, for topping |
Directions:
- Pour the quinoa into a medium saucepan and cover with the vegetable stock. Cover with a lid and being to a boil over medium-high heat. Once boiling, reduce to low and let simmer for 15-20 minutes, until all the liquid has been absorbed. Transfer the quinoa to a bowl to cool.
- Pour the olive oil in a separate small saucepan and add the shallots. Bring to medium heat. Cook for 15-20 minutes until the shallots are golden and crispy, stirring frequently. Remove the pan from the heat.
- Pour the shallots into a sieve over a small bowl to separate the oil. Flip the sieve over to empty the shallots onto a paper towel lined plate. Set aside.
- Sprinkle the salt and black pepper into the small bowl with the oil from the shallots. Then add the apple cider vinegar, Dijon mustard, and honey. Whisk together until combined.
- Pour the quinoa into a large salad bowl. Add the crispy shallots, arugula, red apple slices, pepitas and parsley. Drizzle the honey mustard vinaigrette over the top and toss together.
- Serve the salad and top with shaved parmesan. Enjoy!
| Main Ingredient: | Quinoa, Arugula |
| Cooking Method: | Stovetop |
| Course: | Salad |
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