Make your favorite Costco quinoa salad at home with this easy copycat recipe! It’s packed with an assortment of fresh vegetables, tender lentils, and tangy lemon dressing. This copycat recipe tastes just as fresh and flavorful, but can be made at home with simple pantry staples. It’s a dream for meal prepping and makes the perfect make-ahead side for all your favorite meals! {Gluten-free & Vegetarian}
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Your New Favorite Meal Prep Salad
I’ve been obsessed with Costco’s quinoa salad lately and knew I had to share this copycat version with you ASAP. Although it doesn’t contain the brown rice in the original, it’s still loaded with just as much texture and flavor.
Honestly, it’s never been so easy to eat plenty of protein, fiber, veggies, and greens, and I seriously love keeping the leftovers in the fridge for the easiest meal prep ever. Somehow, it tastes even better the longer it sits in the fridge!
If you love these kinds of salads, you’ll also want to check out this Jennifer Aniston Quinoa Salad too! Perfect for meal prep!
Why We Love This Copycat Costco Quinoa Salad Recipe
- Naturally rich in plant protein and fiber to help keep you full
- The flavor develops as it sits, so it tastes even better after a day or two
- Loaded with fresh veggies, including fresh herbs and kale
- Makes a huge batch without breaking the bank
- Perfect vegetarian option for picnics, potlucks, BBQs and meal prep
- Doesn’t require a Costco membership!
Costco Quinoa Salad Ingredients
For the salad
- Quinoa: Quinoa adds extra protein to make this salad hearty enough to eat even as a main meal. Either tri-color or white quinoa will work. Cook until light and fluffy, then cool completely.
- Canned brown lentils: You can cook the lentils from dry, but canned lentils are much easier. Just be sure to drain and rinse them well.
- Fresh kale: Either cut the kale into small pieces, or buy pre-chopped kale from the store.
- Fresh veggies: Load up on English cucumber, Roma tomatoes, red bell pepper, and fresh parsley for maximum freshness.
For the lemon vinaigrette
- Light olive oil: This is milder than regular extra-virgin olive oil to let the flavors stand out more. Avocado oil is a great swap.
- Lemon juice: Fresh lemon juice is key. For extra flavor, you can add the lemon zest too.
- Seasoned rice vinegar: This is naturally a little sweet and full of flavor, and adds so much to the dressing. You can try regular rice vinegar as well, but it might not provide quite as much flavor.
- Honey: Swap maple syrup for a totally vegan salad.
- Fresh garlic: It adds a bold flavor that really wakes up every bite.
How to Make Quinoa Salad with Lemon Dressing – Step-by-Step
- Add the rinsed quinoa and broth to a small saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 12–15 minutes, or until the quinoa is tender, fluffy, and the liquid has been absorbed. Remove from heat and let it sit, covered, for 10 minutes. Allow to cool completely.
- In a large mixing bowl, combine the cooled quinoa with lentils, cucumbers, tomatoes, kale, bell peppers, and parsley.
- Whisk the dressing ingredients together in a small bowl or shake them in a jar. Pour the dressing over the salad and toss well to coat everything evenly. Cover and refrigerate for at least 4 hours—or overnight—for the best flavor.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
Costco’s version of this salad also includes brown rice. I left it out to keep things simpler (no need to prep two grains!), but feel free to mix in some cooked brown rice if you have it on hand.
Storage Guidelines
Store the salad in an airtight container in the fridge for 2-3 days. Give it a good stir or shake before serving.
How to Eat Costco Quinoa Salad
I tend to eat this salad one of two ways. First, it’s the perfect make-ahead healthy lunch for a hot summer day. You can eat a big bowl of it on its own and feel full and satisfied for hours.
Or, you can eat it as a side dish with an array of summery meals. I’m partial to serving it with Gluten Free Turkey Burgers or Grilled BBQ Boneless Chicken Thighs.
It also makes a great side dish for summer entertaining since it’s naturally gluten-free and vegetarian (and easily vegan). This means you can serve a very wide range of people without having to use lots of substitutions. It’s so simple!
Recipe Variations
- Add more protein: Feel free to add grilled chicken or a sprinkle of feta or goat cheese. Some nuts, like sunflower seeds or slivered almonds, can be nice, too.
- Use different beans: The Costco version uses brown lentils, but you can make it your own with canned garbanzo beans or cannellini beans.
- Try different grains: Instead of quinoa, feel free to try farro, barley, brown rice, bulgur wheat, or your favorite whole grains. Just be aware they won’t contain as much protein.
More Quinoa Salad Recipes
- Greek Quinoa Salad
- Quinoa Edamame Salad with Sesame Ginger Dressing
- Grape Quinoa Salad
- Quinoa Salad with Pomegranate
- Mexican Quinoa Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Copycat Costco Quinoa Salad Recipe
Ingredients
- 1 cup uncooked tri-color or regular quinoa, rinsed
- 1 3/4 cup low sodium vegetable or chicken broth
- 1 cup canned lentils, drained and rinsed
- 1 cup packed kale, stems removed and finely chopped
- 1 cup diced English cucumbers
- 1 cup seeded and diced roma tomatoes (about 2 tomatoes)
- 3/4 cup diced red bell peppers
- 1/2 cup chopped fresh flat-leaf parsley
Dressing
- 1/4 cup light olive oil
- 3 tablespoons lemon juice
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the rinsed quinoa and broth to a small saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 12–15 minutes, or until the quinoa is tender, fluffy, and the liquid has been absorbed. Remove from heat and let it sit, covered, for 10 minutes. Allow to cool completely.
- In a large mixing bowl, combine the cooled quinoa with lentils, cucumbers, tomatoes, kale, bell peppers, and parsley.
- Whisk the dressing ingredients together in a small bowl or shake them in a jar. Pour the dressing over the salad and toss well to coat everything evenly. Cover and refrigerate for at least 4 hours—or overnight—for the best flavor.
Notes
- Costco’s version of this salad also includes brown rice. I left it out to keep things simpler (no need to prep two grains!), but feel free to mix in some cooked brown rice if you have it on hand.
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