Salads
This California Pizza Kitchen quinoa and arugula salad delivers the restaurant’s signature balance of bright flavors and peppery crunch in every bite. The secret lies in perfectly cooked quinoa, fresh arugula with a satisfying bite, and a zesty lemon-herb dressing that ties everything together.
I’ve recreated their signature technique—lightly toasted quinoa for nutty depth and a dressing that’s tangy without overpowering the peppery greens.
The salad’s foundation is simple yet transformative: fluffy quinoa, crisp arugula, and a dressing made with fresh lemon juice, olive oil, Dijon mustard, and a blend of herbs like parsley and chives.
What sets this apart is the texture contrast—tender quinoa, crisp vegetables, and a dressing that clings without making the salad soggy. The result is a dish that’s refreshing yet substantial, perfect for lunch or a light dinner.
What you’ll achieve is a salad that’s vibrant, flavorful, and restaurant-quality at home. The lemon-herb dressing adds a bright, herby zing that cuts through the peppery arugula, while the quinoa provides a satisfying, protein-rich base.
This recipe is designed to be foolproof—no fancy techniques, just fresh ingredients and a few simple steps to create a dish that’s as healthy as it is delicious.
Serve this salad as a standalone meal or pair it with grilled chicken, shrimp, or your favorite protein for a complete dish. The beauty of this recipe is its versatility—it’s light enough for summer but hearty enough for any season.
Let’s get started on recreating this California Pizza Kitchen classic at home.
Ingredients for california pizza kitchen quinoa and arugula salad
Here’s what you need to recreate CPK’s signature quinoa salad at home—bright, crunchy, and full of lemon-herb zing.
| Ingredient | Amount | Notes |
|---|---|---|
| Quinoa 🌾 | 1 cup | Uncooked, rinsed well |
| Arugula 🥬 | 6 cups | Fresh, baby leaves preferred |
| Cherry Tomatoes 🍅 | 1 cup | Halved, seedless |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white part only |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety |
| Fresh Lemon Juice 🍋 | 3 tbsp | From 1 medium lemon |
| Dijon Mustard 🍯 | 1 tbsp | High-quality, smooth |
| Honey 🍯 | 1 tbsp | Raw, for subtle sweetness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Toasted Almonds 🌰 | ¼ cup | Sliced, for crunch |
The quinoa is everything here. Trader Joe’s or Whole Foods carry the best pre-rinsed varieties, but rinse your own if buying bulk—it removes bitterness. Toast it lightly in olive oil before cooking for that nutty depth CPK nails. Arugula should have a peppery bite—local farmers markets usually have the freshest leaves. If you can’t find baby arugula, regular leaves work too, just chop them coarser. Cherry tomatoes add sweetness that balances the peppery greens—Heirloom varieties taste even better but regular works fine.
No fresh parsley? Dried parsley at half the amount gets you close, but fresh is ideal. Running out of chives? Green onion tops work in a pinch. The dressing is where the magic happens—Dijon mustard adds tang, honey balances acidity, and olive oil keeps it silky. Bertolli or ColavitaTrader Joe’s sells pre-sliced toasted ones—no need to mess with the oven. If you’re gluten-free, swap almonds for toasted pumpkin seeds.
Quinoa keeps for 5 days in the fridge, but arugula wilts fast—use within 2 days. Store dressing separately and toss with salad right before serving. This salad tastes even better the next day once flavors meld. I double the recipe and portion it into containers for work lunches—just keep dressing on the side. The almonds stay crisp for 1 week in an airtight container. Want to prep ahead? Cook the quinoa and store it dry—add dressing and toppings when ready to eat.
Why You'll Love This Recipe
- No-Cook Assembly: I swear by this trick—just toss the quinoa (pre-cooked, thank you) with the arugula, halved cherry tomatoes, and thinly sliced red onion. The parsley adds that fresh pop without any chopping. Honestly, the hardest part is deciding whether to eat it immediately or wait for guests.
- Bright & Tangy: That lemon vinaigrette? Chef’s kiss. The peppery arugula and juicy tomatoes play off the quinoa’s nutty bite, while the parsley ties it all together with a bright, herbal finish. It’s crisp, fresh, and way more exciting than your average salad.
- Meal Prep MVP: Between us, this is my go-to for lunches all week. The quinoa holds up perfectly, and the dressing keeps the greens from wilting. Pack it in jars or containers—just shake it up before eating, and you’re golden. (Yes, even on a Tuesday night.)
- Budget-Friendly Protein: Quinoa’s pricey, but a single batch stretches for days. Add a can of chickpeas or some grilled chicken, and suddenly you’ve got a filling, protein-packed salad that won’t break the bank. My wallet and my taste buds thank me.
Step-by-step instructions for California Pizza Kitchen quinoa and arugula salad
Here's how to make this restaurant favorite at home—crisp, bright, and packed with flavor.
Cook the Quinoa to Perfect Texture
Rinse the 1 cup quinoa in a fine-mesh strainer under cold water until the water runs clear. This removes any bitterness and ensures fluffy grains. In a medium saucepan, combine the quinoa with 2 cups water and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
Let the quinoa sit covered for 5 minutes off the heat. Then fluff with a fork and spread on a baking sheet to cool completely. The quinoa should be tender but still hold its shape—if it's mushy, you overcooked it. This is your base, so get it right.
Assemble the Fresh Vegetable Mix
In a large mixing bowl, combine the 6 cups arugula, 1 cup halved cherry tomatoes, 0.25 cup thinly sliced red onion, and 0.25 cup chopped parsley. Gently toss everything together with your hands or a spatula—just enough to distribute the ingredients evenly. The arugula should look vibrant and slightly wilted from the contact, but still bright green.
I know it seems like too much greens, but trust me—the quinoa and dressing will balance it perfectly. If you're worried about the onion being too strong, soak the slices in ice water for 5 minutes before adding to mellow the sharpness.
Whisk the Lemon-Herb Dressing
In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Start with low speed and gradually increase until the dressing is completely emulsified and smooth.
Taste and adjust—you might want to add a pinch more salt or a splash more lemon juice depending on your preference. The dressing should be tangy, slightly sweet, and just thick enough to coat the back of a spoon. This is what ties everything together, so don't skimp on the quality ingredients here.
Combine and Toss the Salad
Add the cooled quinoa to the vegetable mix and pour the dressing over it. Using your hands or a large spoon, gently fold everything together until the quinoa and greens are evenly coated. You want the dressing to cling to the quinoa and arugula without making it soggy—just enough to create that signature California Pizza Kitchen brightness.
Let the salad sit for 10 minutes before serving. This gives the flavors time to meld together and the dressing to fully absorb into the quinoa. The arugula will soften slightly but still retain its signature peppery bite.
Garnish and Serve Immediately
Just before serving, sprinkle the 2 tablespoons chopped fresh chives and 0.25 cup toasted almonds over the top. The chives add a delicate onion flavor, while the almonds provide that satisfying crunch. Toss lightly to distribute them evenly—you want each bite to have a little bit of everything.
Serve immediately while the salad is still crisp. This dish tastes best right out of the bowl, with the quinoa warm from cooking and the arugula still vibrant. Pair it with grilled chicken or shrimp for a complete meal, or enjoy it as a light lunch on its own.
Pro Tips For Making California Pizza Kitchen Quinoa And Arugula Salad
- TOAST THE QUINOA: I learned this the hard way—skipping the toasting step leaves quinoa tasting bland and pasty. Dry-toast uncooked quinoa in a skillet over medium heat for 2-3 minutes until it smells nutty and the edges are lightly golden. This isn’t just for flavor; it prevents the quinoa from turning into mush when you toss it with the dressing later.
- SALT THE QUINOA WATER: The recipe might not mention this, but trust me: add ½ teaspoon of salt to the quinoa cooking water. It’s not about seasoning the quinoa itself (it’ll rinse away), but about balancing the bitterness of the arugula and the sharpness of the red onion later. It’s the thing that makes the whole salad taste cohesive.
- HALVE THE CHERRY TOMATOES: Whole cherry tomatoes? They’ll turn to soup in this salad. Cut them in half first—it keeps the juices contained and the texture bright. If you’re lazy, at least squeeze them gently to release some juice before tossing, or the arugula will wilt faster than you’d like.
- DRESS IT LAST MINUTE: Make the salad, then wait. I know, I know—you’re eager to eat it. But the arugula’s peppery bite softens fast. Toss the dressing on just before serving, or the leaves will turn sad and limp. If you’re prepping ahead, store the quinoa and veggies separately and dress only when ready.
Common mistakes when making this dish
Overcooking Quinoa
Quinoa’s texture is everything—mushy grains ruin the salad’s foundation. I’ve seen people walk away from the stove too soon, but leaving it on low heat for 15 minutes is non-negotiable. The key? Let it sit covered for 5 minutes off heat before fluffing.
If your quinoa looks glued together, you overcooked it. For extra insurance, use a 1:2 quinoa-to-water ratio and check for doneness by pressing a grain—it should split open easily. 🌾
Skipping the Rinse
Unrinsed quinoa tastes bitter and turns out chewy, not fluffy. I’ve made this mistake—trust me, you’ll regret it. Rinse 1 cup quinoa under cold water in a fine-mesh strainer until the water runs clear.
This removes saponins, the natural coating that causes bitterness. Pro tip: Use Trader Joe’s pre-rinsed quinoa if you’re short on time, but rinsing at home guarantees better flavor. 💧
Over-Tossing the Greens
The arugula’s peppery bite is the star—over-tossing wilts it into submission. I’ve ruined salads by mixing too aggressively, turning vibrant greens into sad, limp piles. Toss gently with your hands or a spatula just until combined.
For extra crunch, add cherry tomatoes and almonds last. If your arugula looks bruised, it’s been overworked—stop immediately and let it rest for 5 minutes before serving. 🥬
Using Low-Quality Olive Oil
Cheap olive oil makes the dressing taste flat and dull. I’ve tested this—Bertolli or Colavita light, fruity EVOO is worth the investment. The dressing needs high-quality oil to carry the lemon and herbs properly.
If you’re using a budget brand, add ½ teaspoon lemon zest to compensate for the lack of flavor complexity. Never use store-brand olive oil for this salad—it’s a crime against flavor. 🫒
Adding Dressing Too Early
Dressing salad too soon makes it soggy and watery. I’ve seen people toss everything together immediately, but the quinoa needs to cool first. Wait until the quinoa is completely room temperature before adding dressing.
For best results, let the salad sit for 10 minutes after tossing—this lets flavors meld without sacrificing texture. If your salad looks wet, it’s already too late—start fresh. 💧
Ignoring the Rest Time
Rushing to serve means missing out on flavor development. I’ve served this salad immediately after tossing, and it’s always lacked depth. The 10-minute rest before serving is crucial—it lets the dressing penetrate the quinoa and arugula evenly.
If you’re short on time, at least let it sit for 5 minutes. Patience here makes all the difference in texture and taste. ⏳
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with a few key adjustments. Cook the quinoa and store it dry in an airtight container for up to 5 days. Keep the dressing separate until ready to serve. Assemble the salad just before eating to maintain crispness. The arugula will wilt faster when mixed with quinoa, so add it last. For best results, store components separately and toss together within 1 hour of serving.
What if I don't like arugula's peppery taste?
No problem! Swap it for mixed baby greens or spinach for a milder flavor. If you want to keep some peppery bite, use half arugula and half romaine. The lemon-herb dressing will still shine, and the quinoa's nutty flavor remains the star. Just reduce the arugula to 3 cups to balance the salad.
How can I add protein to this salad?
California Pizza Kitchen often serves this salad with grilled chicken or shrimp. Add ½ cup cooked grilled chicken breast or ½ cup poached shrimp per serving. For extra protein, top with ¼ cup crumbled feta cheese or ¼ cup chickpeas. Just add protein after tossing the salad and before serving to keep everything crisp.
Can I use a different type of quinoa?
All quinoa works, but white or light-colored varieties are most authentic to CPK's style. Red quinoa has a nuttier flavor and firmer texture, which might change the salad's balance. For best results, stick with white or tricolor quinoa. If you must use red, reduce cooking time to 12 minutes and rinse thoroughly.
What's the best way to store leftovers?
Store quinoa and dressing separately in airtight containers for up to 5 days. Keep the arugula and toppings fresh by storing them in a sealed container with a paper towel to absorb moisture. When ready to eat, toss everything together and let it sit for 10 minutes before serving. Leftovers taste great cold, but the texture won't be as crisp as fresh.