This copycat recipe for the Costco Quinoa Salad is perfect to meal prep for a healthy lunch! It has tons of flavor with nutty quinoa, brown lentils, crunchy vegetables including red bell peppers and cucumber, kale, and fresh herbs! All topped with a drinkable lemon vinaigrette.
As a dietitian, I'm a big fan of a grab-and-go lunch option like the quinoa salad you can find at Costco. But when I have a chance to make a homemade option so I have more control of the ingredients, I'm always up for the challenge! And this copycat version is actually really easy to make. Plus, it keeps well even after the dressing has been added so you can make enough to enjoy for a few days. 😊
What works about this recipe is the combination of colorful vegetables and a couple different sources of plant-based protein like quinoa and lentils. It's a perfect lunch for a hot summer day or to bring to a gathering as a side dish.
If you like this recipe, you may also enjoy my Quinoa and Broccoli Bowls with Kale, Salmon Quinoa Salad, or Mediterranean Quinoa Bowls. It makes a great side dish to serve with oven-roasted chicken or smoked paprika salmon!
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Key Ingredient Notes and Substitution Ideas
This copycat Costco quinoa salad is made with simple ingredients. Below are some notes and substitution ideas. Check the recipe card at the bottom for the measurements.
Salad Ingredients
- Quinoa - fluffy quinoa serves as the base of this recipe. I use tricolor quinoa, but white quinoa will work too. Quinoa provides several nutrients including fiber, plant-protein, and magnesium.
- Brown Lentils - I use a can of lentils for this recipe to make it easy. If using a can, give them a drain and rinse. You can cook your own dry lentils if you want. Just be sure to let them cool before adding them to the quinoa salad. Red lentils work as a substitute for brown lentils. You could use cooked bulgar, brown rice, or chickpeas instead of or in addition to lentils.
- Bell Pepper - the Costco salad has red bell pepper so I use a red pepper but really any color will work here! Bell pepper provides vitamin C and potassium.
- Kale - chopped kale is an easy way to add more texture and nutrition. You'll chop it so fine that you don't get the tough texture that sometimes comes with kale. If you prefer, you can use a different green like spinach or arugula.
- English Cucumbers - crunchy cucumbers like English cucumber or Persian cucumbers (also known as mini cucumbers) work best for this recipe. Both have fewer and smaller seeds and thinner skin than regular cucumbers. I scoop out some of the seeds because chopping because they can add a lot of moisture and this helps prevent the quinoa salad from getting watery.
- Cherry Tomatoes - I suggest to use cherry or grape tomatoes. Fresh tomatoes add a pop of flavor and also contain vitamins C, potassium, and a powerful antioxidant called lycopene that helps protect cells from oxidative stress.
- Herbs - I like to use a combination of fresh parsley and fresh cilantro for this recipe. Other herbs that work would be fresh basil, mint, or dill. Add in chives, red onions, or green onion if you want even more flavor.
- Feta Cheese (optional) - crumbled feta cheese is optional, but adds so much flavor and texture. I suggest using a block of feta and crumbling it yourself with your hands or a knife. As a substitution, you could use goat cheese.
Dressing Ingredients
- Extra-Virgin Olive Oil - extra virgin olive oil is the base of the dressing. It contains heart-healthy fats that are also important for brain health and hormone health. You can substitute with avocado oil if you like a more mild flavor.
- Fresh Lemon Juice - freshly squeezed lemon juice is one of my favorite ingredients to make a tangy vinaigrette that isn't too acidic.
- Apple Cider Vinegar - vinegar to add a punch of tang. Feel free to use red wine vinegar for a stronger vinegar taste or white wine vinegar for a more mild one.
- Dijon Mustard - dijon is used as an emulsifier in this dressing without overpowering the other bright components.
- Honey - honey is an easy way to balance out the vinegar and lemon juice and add a hint of sweetness to the dressing.
- Kosher Salt, Black Pepper, and Garlic Powder - to tie all the flavors together.
How to Make a Copycat Costco Quinoa Salad
Below are the directions for how to make this Costco quinoa salad recipe with photos that I hope are helpful. Check the recipe card for the full recipe.
- Step 1: Cook the quinoa according to the package instructions. This is optional, but I add half a teaspoon of salt to the water for more flavor. Add the quinoa, water, and salt to a saucepan and bring everything to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes with the lid on. Fluff with a fork.
- Step 2: Finely chop the kale and fresh herbs. Cut the tomatoes into quarters. Chop the red bell pepper and English cucumber into small pieces. I gently scoop out some of the cucumber seeds to get rid of some of the moisture.
- Step 3: Prep the dressing: add the dressing ingredients to a small bowl or mason jar. Whisk it or shake it until everything is emulsified.
- Step 4: To assemble, add the cooled quinoa to a large bowl. Add 2 tablespoon of the dressing and mix it to combine. Then add the remaining ingredients and rest of the dressing. Give everything a toss.
Hint: let the quinoa cool before combining everything. This will help the quinoa absorb the flavors and also prevent the salad from being soggy!
Dietitian Tip
My tip for making sure you get protein in a plant-based meal is to use a few different ingredients that contain protein. Here, we use quinoa, lentils, kale, and feta, all of which contribute to the protein in this salad. But it's important to remember that protein isn't the only important nutrient your body needs! This quinoa salad also provides vitamins and minerals, antioxidants, healthy fatty acids, and carbohydrates including fiber.
Variations
The best part about making a Costco quinoa salad recipe at home is you can customize it according to your taste. Below are some ideas but be sure to check the recipe card at the bottom for the full recipe.
- More Vegetables - if you want to add even more fresh vegetables, some options that work great are chopped spinach, broccoli or cooked zucchini.
- Creamy Dressing - for a different flavor profile, you could use a creamy maple tahini dressing instead of the lemon vinaigrette.
- Sweetness - add a pop of sweetness by throwing in some diced apples, quartered grapes, raisins, dried cranberries, or chopped dates.
- Add More Crunch - a lot of quinoa salads have a crunchy component like the cucumbers and red peppers in this one. But if you want even more crunch, add some chopped nuts or roasted chickpeas.
Equipment
You'll need a good saucepan to cook the quinoa for this recipe. I use my Caraway saucepan and love that it's non-toxic PFOA and PTFE-free.
Storage and Meal Prep for Costco Quinoa Salad
- Meal Prep - cook the quinoa, chop the vegetables, and make the dressing ahead of time. That way, everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. You can add the dressing in advance because the quinoa and lentils will continue to absorb the flavors over time. Ideally, add most of the dressing when making the salad and save a little bit to add right before eating to keep it fresh.
Expert Tips
- I like to chop everything into small pieces for this recipe so I get a little bit of everything in each bite.
- Dressing the salad in stages by adding a little bit of the dressing to the quinoa first helps make it more flavorful.
- Scoop out some of the cucumber seeds before chopping the cucumber to get rid of some of the moisture.
- Give it a taste once it's done and add more lemon juice or salt as needed.
FAQ
While healthy means something different to everyone, this Costco quinoa salad is a nutrient-rich option. The quinoa and lentils provide dietary fiber and plant-based protein as well as several other nutrients including magnesium, iron, and potassium. The vegetables provide antioxidants and vitamins C and A. Olive oil in the dressing provides heart-healthy fatty acids.
Absolutely! The quinoa and lentils will continue to absorb the flavors over time. Ideally, add most of the dressing when making the salad and save a little bit to add right before eating to keep it fresh.
I do recommend rinsing the quinoa. It helps get rid of an outside coating that tastes bitter.
Great question! This recipe also provides plant-based protein. But when I eat this for a main dish, I usually add oven-baked chicken breast. Other options that work great are turkey feta meatballs or shredded crockpot chicken.
Yes, this is a great option if you or someone you are serving is gluten-free.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Costco Quinoa Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Costco Quinoa Salad Copycat, Meal Prep Recipe
Equipment
- 1 saucepan
Ingredients
- ¾ cup quinoa, dry (makes ~ 3 cups cooked)
- 1 (15 oz) can brown lentils (drained and rinsed)
- 1 red bell pepper, diced
- ½ an English cucumber, diced (scoop seeds out before cutting)
- 2 cups kale, chopped
- ½ cup cherry tomatoes, quartered
- ½ cup parsley, chopped (measure before chopping)
- ¼ cup cilantro, chopped (measure before chopping)
- ¼ cup feta cheese, crumbled (optional)
Dressing Ingredients
- ¼ cup lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- pinch black pepper
Instructions
- Cook the quinoa according to the package instructions. This is optional, but I add half a teaspoon of salt to the water for more flavor. Add the quinoa, water, and salt to a saucepan and bring everything to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes with the lid on. Fluff with a fork.
- Finely chop the kale and fresh herbs. Cut the tomatoes into quarters. Chop the red bell pepper and English cucumber into small pieces. I gently cut or scoop out some of the cucumber seeds to get rid of some of the moisture. Drain and rinse the lentils.
- Add the dressing ingredients to a small bowl or mason jar. Whisk it or shake it until everything is emulsified.
- To assemble, add the cooled quinoa to a large bowl. Add 2 tablespoon of the dressing and mix it to combine. Then add the remaining ingredients and rest of the dressing. Give everything a toss.
- Hint: let the quinoa cool before combining everything. This will help the quinoa absorb the flavors and also prevent the salad from being soggy!
Notes
- I like to chop everything into small pieces for this recipe so I get a little bit of everything in each bite.
- Dressing the salad in stages by adding a little bit of the dressing to the quinoa first helps make it more flavorful.
- Scoop out some of the cucumber seeds before chopping the cucumber to get rid of some of the moisture.
- Give it a taste once it's done and add more lemon juice or salt as needed.
- Meal Prep - cook the quinoa, chop the vegetables, and make the dressing ahead of time. That way, everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. You can add the dressing in advance because the quinoa and lentils will continue to absorb the flavors over time. Ideally, add most of the dressing when making the salad and save a little bit to add right before eating to keep it fresh.
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