Rinse the quinoa under cold water briefly to remove any bitterness, then drain.

Add quinoa to a medium saucepan and pour in 2 cups stock. Bring to a boil over medium-high heat.

Reduce heat to maintain a gentle simmer, cover, and cook until the liquid is absorbed, about 15–20 minutes. Remove from heat and transfer quinoa to a bowl to cool and stop cooking. Fluff with a fork.

While the quinoa cooks, heat 1/3 cup olive oil in a small saucepan over medium heat. Add the thinly sliced shallots.

Fry the shallots slowly, stirring often, until they are evenly golden and crisp — about 15–20 minutes. Keep the heat moderate so they caramelize and don’t burn.

Place a fine sieve over a small bowl and pour the shallots and oil through it. Reserve the oil (it becomes the base for your dressing). Transfer the shallots to paper towels and sprinkle with a pinch of salt. Set aside. Let the oil cool for at least 5 minutes.

Make the vinaigrette in the bowl with the slightly cooled shallot oil: whisk in the apple cider vinegar, honey, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.

In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and most of the fried shallots (reserve some for garnish).

Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated. Finish with shaved Parmesan and an extra grind of black pepper. Serve immediately so the shallots stay crisp.