Description
A vibrant grain salad featuring fluffy quinoa, peppery arugula, and crisp apples tossed in a shallot-infused honey mustard vinaigrette.
Ingredients
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1 cup uncooked quinoa.
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2 cups vegetable stock.
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1/3 cup olive oil.
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2 shallots sliced.
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1 large crisp apple.
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5 cups arugula.
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1 tbsp honey.
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1 tbsp Dijon mustard.
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1/4 cup toasted pepitas.
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Shaved Parmesan cheese.
Instructions
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Cook quinoa in vegetable stock for 15-20 minutes until the liquid is absorbed.
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Fry sliced shallots in olive oil for 20 minutes until golden then strain and save the oil.
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Whisk the cooled shallot oil with honey mustard and vinegar to create the dressing.
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Combine cooled quinoa arugula parsley and apple slices in a large bowl.
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Add toasted pepitas and the crispy shallots then toss gently with the vinaigrette.
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Top with shaved Parmesan and fresh black pepper before serving.
Notes
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Let the quinoa cool completely before adding to the greens to prevent wilting.
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Store the crispy shallots at room temperature in a jar to keep them crunchy.
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Use Honeycrisp or Fuji apples for the best sweet and crunchy contrast.
- Prep Time: 25 mins.
- Cook Time: 20 mins.
- Category: Salad.
- Method: Tossing.
- Cuisine: American.
Nutrition
- Serving Size: ~ 1.5 cups.
- Calories: ~ 310 Kcal.
- Sugar: ~ 9g.
- Sodium: ~ 380mg.
- Fat: ~ 18g.
- Saturated Fat: ~ 3g.
- Unsaturated Fat: ~ 15g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 32g.
- Fiber: ~ 5g.
- Protein: ~ 8g.
- Cholesterol: ~ 5mg.
Keywords: Quinoa Salad, Apple Arugula Salad, Crispy Shallots, Healthy Grain Salad, Honey Mustard Dressing, New York Recipe.