When you want a healthy salad that is filling enough to be a main dish, then you need this Copycat Costco Quinoa Salad recipe. Cooked quinoa gets combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make it at home instead!

wooden spoon stirring a bowl of copycat costco quinoa salad.

If you’ve never had the Costco Quinoa Salad from your local Costco pre-made meal section, then you are missing out! But, that’s okay because I’ve re-created it for you today.

The simple salad has a delicious mixture of brown rice, quinoa, and lentils, plus lots of chopped veggies like cucumber, bell pepper, kale, and tomato.

The seasonings and homemade dressing for this vegan salad are really simple. Everything gets tossed together and tastes just like the store-bought version. The benefit is that you get to control the quality of the ingredients and you don’t have to make a trip to the store.

Let me show you how easy it is to make this copycat version of the beloved Costco Quinoa Salad with a super easy lemon and olive oil dressing.

Contents hide
1 Key Ingredients
2 Recipe Steps
3 Is This Recipe Healthy?
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Healthy Salad Recipes You Might Like
7 Don’t Miss These Healthy Copycat Recipes!
8 Copycat Costco Quinoa Salad Recipe

Key Ingredients

ingredients for costco quinoa salad.

There is some prep worked need to make this recipe. That’s because the salad calls for cooked rice, cooked quinoa, and cooked brown lentils, green lentils or red lentils. The original recipe also uses mung beans, but I’ve chosen to leave them out of this recipe as they don’t provide much flavor.

You’ll also need to chop your vegetables including English cucumber, red bell peppers, kale, parsley, and tomato.

Lastly, you’ll need the ingredients to make the dressing including extra-virgin olive oil, lemon juice, and white wine vinegar or apple cider vinegar. Salt and black pepper add even more flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

process photos in a collage for costco quinoa salad recipe.

Step One

Cook your brown rice, lentils, and quinoa on the stovetop. You can use red quinoa or white quinoa, or a mix.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

While they are cooking, chop your veggies and add them to a large mixing bowl.

Step Three

Prepare the ingredients for the dressing.

Step Four

Toss all the ingredients together in a large bowl with the dressing.

Chill this recipe or serve it right away. Hope you agree that this homemade version is a great salad in addition to being a nearly authentic copycat recipe.

Serve it as a main meal or a side dish. It’s perfect for summer salads or at any time of year for a healthy lifestyle.

This fresh salad is a great way to get lots of fresh vegetables with fresh herbs and a tasty dressing.

photo showing someone pouring the vinaigrette dressing onto the quinoa salad.

Serve the salad immediately, or chill it to serve later.

Is This Recipe Healthy?

  • This salad is very healthy because it’s made using real food ingredients with lots of vegetables and fiber. One serving of this healthy quinoa salad recipe has about 255 calories, 7 grams of protein, 11 grams of fat, and 6 grams of fiber.
  • You can enjoy this delicious salad as part of your weight loss program, or just as a meal with wholesome ingredients.
  • Instead of using canola oil and soybean oil which is what Costco uses, I used olive oil instead. Olive oil is considered to have a much healthier nutritional profile than either canola oil or soybean oil. Read more about the healthiest cooking oils.
spoonful of costco quinoa salad.

Recipe Tips & Substitutions

  • One-fourth cup of dry brown rice will yield one cup of cooked brown rice. 
  • One-half cup of dry uncooked lentils will yield about 1 cup of cooked lentils. 
  • One-half cup of dry uncooked quinoa will yield two cups of cooked quinoa.
  • You can substitute more or less of the rice, lentils, or quinoa. Overall for the salad, you’ll need about four cups of cooked grains or lentils. 
  • Store any leftovers in an airtight container for up to 4 days.

Recipe FAQs

Is the Costco Quinoa Salad vegan?

Yes, both the store version and this copycat version of the salad are vegan and vegetarian. My version is also gluten-free (the store version may have some cross-contamination for gluten). The store version also contains soybean oil. My version is soy-free.

How long can you keep this salad in the fridge?

In general I recommend keeping the salad covered in the refrigerator for up to 4-5 days maximum.

Can I substitute other ingredients?

Yes, this recipe is very versatile and adaptable. Feel free to make adjustments based on your personal preferences or based on what you have on hand.

bowl of quinoa salad with fresh lemon

More Healthy Salad Recipes You Might Like

Or, check out my entire index of Clean Eating Salad Recipes.

Don’t Miss These Healthy Copycat Recipes!

Costco Stuffed Salmon (Copycat Recipe)

Cheesecake Factory Tomato Basil Pasta (Copycat)

Costco Chicken Salad (Copycat Recipe)

Chick-fil-A Kale Salad (Copycat)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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bowl of costco quinoa salad on a linen.

Copycat Costco Quinoa Salad Recipe

★★★★★

4.9 from 27 reviews
Print Recipe

When you want a healthy salad that is filling enough to be a main dish, then you need this Copycat Costco Quinoa Salad recipe. Quinoa and lentils get combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make it at home instead!

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 cup cooked brown rice
  • 1 cup cooked red, brown, or green lentils
  • 2 cups cooked quinoa
  • 1 red bell pepper, de-cored and chopped finely
  • 1 large tomato, diced
  • 1 cucumber, diced
  • 1 cup baby kale, chopped finely
  • 1/2 bunch flat-leaf parsley
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar (or apple cider vinegar)
  • 1 lemon, juiced
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Combine the cooked rice, lentils, and quinoa in a large mixing bowl. Toss to combine.
  2. Next, add the red bell pepper, tomato, cucumber, parsley, olive oil, vinegar, lemon juice, maple syrup, ground cumin, salt, and pepper. Stir well to combine.
  3. Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors combine.

Notes

  1. You can use red or white quinoa, or a mixture of both for this recipe.
  2. You can cook for rice, lentils and quinoa up to several days ahead of time prior to making this recipe.
  3. One-fourth cup of dry brown rice will yield one cup of cooked brown rice. 
  4. One-half cup of dry uncooked lentils will yield about 1 cup of cooked lentils. 
  5. One-half cup of dry uncooked quinoa will yield two cups of cooked quinoa. 

Nutrition

  • Serving Size:
  • Calories: 255
  • Sugar: 3.9 g
  • Sodium: 400.9 mg
  • Fat: 11.2 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 32.9 g
  • Fiber: 6.3 g
  • Protein: 7.6 g
  • Cholesterol: 0 mg

Keywords: quinoa and rice salad, copycat costco salad, vegan quinoa salad

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.