Copycat Costco Quinoa Salad Recipe

The Costco Quinoa Salad is light, refreshing, and full of plant protein! But you don’t have to have a Costco membership or fight the crowds to enjoy this simple salad. This copycat recipe has it all, it’s nutritious, full of flavor, and even healthier than the store-bought version because it’s made without oil!

We’ve had a Costco membership for a few years now. We absolutely love it! There are many nutritious foods you can stock up on, including fresh fruits and vegetables, frozen veggies, almond milk, grains, and so much more! I try to stick to the staples, but every once in a while I’m lured to their pre-made items like their quinoa salad. I decided to give it a try and fell in love! In fact, my whole family ate it up in a day.

But Costo is not close to my house, and I knew I could make a version of this salad at home saving me both money and time by making the trip.

This version has all the ingredients of the original, only I’ve put a simple spin on it using a light dressing made of fresh lemon juice, salt, and pepper! The vegetables speak for themselves, and you don’t need a ton of extra spices. Enjoy this vegan salad all year long, although I love to serve it in the summer when produce is at its finest!

💗 Why You’ll Love This Recipe

• Copycat Recipe
• Refreshing Summer Salad
• Nutritious
• High in Plant Protein
• Satisfying
• Makes a great side dish for picnics and potlucks
• Vegan
• Gluten-Free
• Plant-Based
• No-Oil

🥣 Ingredients and Notes

White Quinoa: The Costco version of this salad uses white quinoa, however, you can use any type of quinoa you prefer such as multicolor, black, or red. Some quinoa is already pre-rinsed. I recommend giving your quinoa a good rinse even if it says it is pre-rinsed just to be sure.

Brown Lentils: These types of lentils are sturdy and hold their shape unlike red lentils or yellow lentils. To work in the salad you want a lentil that will not turn to mush and has some bite and texture. Green lentils also work.

Baby Kale and Parsley: I like to use baby kale because it is little less coarse than curly or dinosaur kale. Remove the stems of the parsley and finely chop.

English Cucumber: You’ll need about half of an English cucumber. English cucumbers have edible skin and fewer seeds which make them ideal for this salad.

Red Pepper: Finely dice the red pepper. You can also use orange or yellow bell peppers if you prefer.

Cherry Tomatoes: Slice the cherry tomatoes in half. If you have larger cherry tomatoes, cut them into quarters. Cherry tomatoes are sweet and don’t have a lot of seeds.

Lemon: You’ll need the juice and zest of one whole lemon.

Salt and Black Pepper: Season to taste.

Variations and Substituions

• If you don’t have a lemon, you can add 2 tablespoons of red wine vinegar.
• No parsley, you can use cilantro instead.
• Add a ½ cup of brown rice for added fiber.

📋 Instructions

Prepare Quinoa: Prepare one cup of dried quinoa according to package instructions. Rinse quinoa, and place in a medium saucepan over medium-high heat with 2 cups of water. Bring to a boil. Cover and reduce the heat to a simmer until all the liquid is absorbed, about 12-15 minutes. Place in the refrigerator to cool before adding it to the rest of the ingredients.

Prepare Lentils: If your lentils are not already prepared, bring a small pot of water to a boil. Rinse the lentils, add them to the water, cover, and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the lentils are tender. Drain and set aside. Combine the cooled quinoa and the cooled lentils in a large bowl.

Chop the Vegetables: Finely dice the red bell pepper, roughly chop the baby kale, roughly chop the parsley, dice the cucumber, and cut the cherry tomatoes into halves or quarters.

Put It All Together: Now that each component of the recipe is prepared, it’s time to fold it all together. Add the chopped vegetables to the large bowl with the quinoa and lentils. Gently fold together.

Make the Dressing: To the bowl, add the zest of half a lemon, and the juice of a whole lemon, about ¼ cup. Season with salt and pepper. Fold it all together, and enjoy!

❓ Recipe FAQS

👩🏻‍🍳 How to Serve

This Costco quinoa salad is an excellent side dish to bring to a picnic or potluck and served alongside veggie burgers, or kebab skewers. But you can also easily dress it up at home and make it into the main dish, or a light lunch.

Top with crispy tofu, chickpeas, or vegan feta cheese for even more protein, or serve with falafel and flatbread as a main meal. This salad pairs nicely with other salads like my Mediterranean Cucumber Salad or Beetroot Salad. Or how about a side of lentil soup! If you like this salad you’ll also love my edamame and quinoa salad.

❄️ How to Store and Keep

Refrigerate: This salad is best enjoyed fresh. Although, the flavors really meld together nicely when left in the refrigerator overnight. I recommend enjoying it within 1-2 days, but it will keep for up to 4 days when stored in an airtight container in the refrigerator.

💭 Expert Tips

• Use pre-cooked lentils to save time.
• Prep your quinoa in advance during your meal prep to have it ready to go to prepare this salad.
• Add your favorite fresh vegetables or lean protein to this salad.

😋 More Healthy Salad Recipe!