1. Bring the chicken or vegetable stock to a boil in a pot, then add the rinsed quinoa. Reduce the heat and let it simmer for 15-20 minutes until all the liquid is absorbed. Remove from heat, cover, and let it sit for 5 minutes to absorb residual moisture. Fluff with a fork and allow to cool.
2. Heat the olive oil in a pan over medium heat and fry the shallots, stirring often for 15-20 minutes until golden and crispy. Use a sieve to strain the shallots from the oil, place the shallots on paper towels, season with salt, and let the used oil cool.
3. In a mixing bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper with the cooled shallot oil to prepare the vinaigrette.
4. In a large bowl, combine the cooled quinoa, arugula, parsley, apple slices, toasted pepitas, and crispy shallots. Toss with the vinaigrette until evenly coated. Add freshly ground black pepper to taste and top with Parmesan cheese if using.