Recipe Rip-Off: California Pizza Kitchen Quinoa and Arugula Salad

No, I wasn’t raptured. No, I wasn’t abducted by aliens or zombies. Yes, I did briefly fall off the planet AND the gluten-free, anti-inflammatory diet wagon. {Boy did I pay for it too. Any thoughts I had that perhaps I didn’t have any food allergies or intolerances were proved wrong this week–via hives and swelling and miserableness!} I happen to have been thrown into a bit of a life crisis, and it has been a teensy bit consuming. It has left me mostly disinterested in food, so when something sounds good and will keep me healthy, I’m all over it. I will attempt to make occasional contributions to our little ol’ blog, but I sense it will be sporadic. But for tonight? You get something!

I had a lovely lunch with a girlfriend last Saturday at California Pizza Kitchen. They have had GF pizza that I wanted to try, and she had mentioned a seasonal quinoa and arugula salad she thought I might like. And boy, did I like it. I didn’t like paying $14.50 for it though. And here’s my pride confidence making an appearance: I thought I could make it better at home. So here’s my rip-off version.

Quinoa and Arugula Salad with Salmon

Salad Ingredients:

  • quinoa
  • arugula
  • asparagus
  • sun-dried tomatoes
  • pine nuts
  • feta or goat cheese
  • salmon
  • red onion (optional)

Dressing Ingredients:

  • olive oil (or grapeseed oil, if you prefer something with less flavor)
  • vinegar of choice (champagne vinegar, white balsamic vinegar; I have some lovely blood orange vinegar from a friend, so I added a dash alongside the champagne vinegar)
  • salt and pepper
  • a tiny bit of honey or agave

Instructions:

Don’t get your hopes up for any specific measurements or amounts here. Sorry! I played fast and loose, but it all worked out fine.

Cook quinoa according to package instructions and cool. I like to cook mine in chicken stock if I have it. Chop asparagus into one-inch pieces and drop into salted boiling water for a couple minutes, until crisp-tender. Immediately remove and shock in an ice bath. Toast pine nuts for a couple minutes (don’t burn them, says experience!), and remove from stove. Chop sun-dried tomatoes. I am not friends with raw onion, but if you are, finely dice or thinly slice a few tablespoons of red onion, and add to the mix. Prepare salmon according to your preferred method. I rubbed mine with coconut oil, sprinkled with salt and pepper, and baked it (a couple minutes under the broiler at the end makes for some lovely crisp edges).

Whisk together your vinaigrette. I pretty much always eyeball this. Your ratios should be one part vinegar/acid to three parts oil, so 2 T vinegar and 6 T oil. Add a drizzle of honey or agave, maybe a little dijon, and salt and pepper to taste.

In a large bowl, combine arugula, cooled quinoa, asparagus, and chopped sun-dried tomatoes, and onion (if using). Pour dressing over the top and toss. Sprinkle with toasted pine nuts and feta or goat cheese. Add salmon . . . and boom. Dinner is served.

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