Chopped Parsley Salad with Quinoa Comte Pumpkin Seeds

Ingredients

• 1 cup quinoa (I used “rainbow”)
• 2 cups chopped parsley (leaves and stems from 2 bunches)
• 1/2 cup toasted pumpkin seeds
• 1 1/2 cups grated Comte or sharp cheddar cheese
• 1 small shallot, finely chopped
• 2 tablespoons olive oil
• 2 teaspoons red-wine vinegar
• Kosher salt and freshly ground black pepper

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