Costco Quinoa Salad Recipe (Easy Copycat!)

Introduction

If you’ve ever found yourself lingering in the deli section at Costco, you’ve probably laid eyes on their popular quinoa salad — a bright, colorful mix of quinoa, lentils, chopped veggies, and herbs all tossed in a zippy lemon vinaigrette. This Costco Quinoa Salad recipe is a homemade, easy copycat version that captures everything we love about the original and then some.

It’s fresh, flavorful, and absolutely packed with nourishing ingredients. I remember trying this salad for the first time on a spontaneous Costco run with my friend Jess — we cracked open the container right in the parking lot because we just couldn’t wait. After a few bites, I was sold. The textures, the tang, the crunch — it was everything. I knew I had to recreate it at home, and let me tell you, this version hits the mark in the most delicious way.

Why You’ll Love This Recipe

Key Benefits

• Quick and simple – Just 15 minutes of prep and a few easy cooking steps
• Perfect for meal prep – This salad holds up beautifully in the fridge for days
• Family-friendly – Even picky eaters find something to love in the textures and flavors
• Budget-conscious – Uses inexpensive pantry staples and a few fresh ingredients
• Meal flexible – Serve it as a side, pack it in lunch boxes, or make it the base of a veggie-packed dinner

Taste & Texture

This salad is a flavor-packed explosion. The quinoa and lentils bring a hearty, nutty base, while cucumbers and red bell pepper add crispness. Juicy tomatoes burst with sweetness, while the feta adds creamy, tangy richness. The lemon vinaigrette ties it all together with a light, citrusy zing. It’s the kind of dish that feels bright and satisfying with every bite.

Dietary Attributes

• Vegetarian
• Naturally gluten-free (just double-check your mustard and feta)
• High in fiber and plant-based protein
• Easily adapted for vegan diets

Ingredients & Substitutions

Ingredient List

For the Salad:

• 1 bag Success Boil-in-Bag Tri-Color Quinoa (or 1 heaping cup cooked quinoa)
• 1 cup dry lentils
• 6 oz crumbled feta cheese
• 4 mini cucumbers, chopped (about 2 cups)
• 10 oz grape tomatoes, quartered
• 1 red bell pepper, diced
• 0.5 oz chives, finely chopped
• 1 bunch fresh parsley, finely chopped

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• Juice of 1½ lemons
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Notes on Quality

Using fresh lemon juice is a game-changer for the vinaigrette — it adds brightness and tang you just can’t get from the bottled stuff. Choose firm, seedless cucumbers like Persian or English varieties. For herbs, go fresh — especially the parsley. It gives the salad a clean, herbal finish that dried just can’t match.

Possible Substitutions

• Make it vegan: Use vegan feta or skip the cheese altogether
• No quinoa? Bulgur, farro, or brown rice work great as swaps
• No lentils? Canned chickpeas or black beans are excellent alternatives
• Herb swap: No chives? Try finely chopped green onions or a touch of red onion

Step-by-Step Instructions

1. Cook the lentils
   Simmer them gently for 15–20 minutes until tender but still firm. Avoid overcooking — they should hold their shape for the best texture.
2. Prepare the quinoa
   Cook the tri-color quinoa according to the package instructions. Once done, fluff with a fork and let cool.

1. Make the lemon vinaigrette
   In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, Italian seasoning, salt, and pepper.
2. Chop the vegetables
   While the lentils and quinoa cook, chop the cucumbers, tomatoes, bell pepper, chives, and parsley.
3. Combine all ingredients
   In a large mixing bowl, add the cooked lentils, quinoa, chopped veggies, crumbled feta, and herbs.
4. Add the dressing
   Pour the vinaigrette over the salad and toss everything together until evenly coated. Season to taste with extra salt and pepper.
5. Chill (optional but recommended)
   Let the salad rest in the refrigerator for 30 minutes before serving to allow the flavors to meld beautifully.

Expert Tips & Tricks

Best Practices

• Allow quinoa and lentils to cool before mixing to prevent melting the cheese
• Use a sharp knife to make clean cuts on veggies for the best texture
• Massage your chopped parsley slightly to release even more aroma and flavor

Common Mistakes

• Overcooking lentils: They’ll go mushy and break apart — cook just until tender
• Using bottled lemon juice: Fresh lemon makes a huge difference
• Skipping seasoning: Taste as you go and adjust salt, pepper, or lemon juice if needed

Time-Saving Tips

• Use pre-cooked lentils from the refrigerated section or canned
• Prep your veggies while grains are cooking to multitask efficiently
• Make a double batch and use it for lunches all week

Serving Suggestions

Pairings

This salad pairs beautifully with:

• Grilled chicken or salmon
• Falafel or roasted chickpeas for a vegetarian boost
• Wrap it in a pita with hummus for an easy lunch

Looking for more delicious veggie-packed salads? Try this Beet Garden Salad with Goat Cheese for a sweet and earthy twist, or this tangy Tomato Feta Salad for another refreshing side dish that’s perfect for warm weather days.

Presentation Ideas

Serve in a big white salad bowl for family-style meals or in mason jars for cute, on-the-go lunches. Garnish with a little extra feta and a sprinkle of chopped herbs right before serving for that extra pop of color and flavor.

Beverage Pairings

This salad pairs wonderfully with crisp, refreshing drinks. Try:

• Sparkling water with lemon and mint
• A chilled glass of Sauvignon Blanc or Pinot Grigio
• Light herbal teas like mint or chamomile when serving as lunch

Storage & Reheating

Leftover Storage

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, so it tastes even better the next day.

Reheating Methods

This salad is meant to be served cold or at room temperature. No reheating needed! Just give it a good stir before serving to redistribute the dressing.

Frequently Asked Questions

Substitutions & Adjustments

Can I use canned lentils?
Yes! Just be sure to rinse and drain them well before adding to the salad.

What if I don’t have fresh herbs?
Fresh is best, but you can use a smaller amount of dried parsley and skip the chives if needed.

Can I double the recipe?
Absolutely — it scales beautifully and makes great leftovers for the week.

Troubleshooting

Why is my salad soggy?
Be sure to pat veggies dry and cool grains before mixing. Too much moisture will water down the flavor.

Why is my salad bland?
Don’t forget to taste and season! A touch more lemon juice, salt, or feta can make all the difference.

Variations & Customizations

Dietary Adaptations

• Vegan: Omit the feta or use a plant-based version
• Low-carb: Reduce the quinoa or replace some of it with cauliflower rice
• Nut-free: No concerns here — this recipe is naturally nut-free

Flavor Twists

• Add roasted corn or avocado for a creamy, sweet twist
• Toss in a pinch of cumin or smoked paprika for earthy flavor
• Mix in pomegranate seeds for a pop of sweetness and color

Seasonal/Holiday Versions

• Add roasted sweet potatoes or squash in the fall
• Use fresh dill and radishes in spring for a seasonal vibe
• Serve it in hollowed-out bell peppers or squash boats for a holiday buffet

Conclusion

This Costco Quinoa Salad copycat is one of those go-to recipes that fits every season, every crowd, and every craving. It’s light yet filling, simple yet packed with texture and flavor. Once you try it, you’ll find yourself making it on repeat — whether for summer picnics, weekly meal prep, or an easy dinner side.

If you give this recipe a try, I’d love to hear how it turns out. Share your thoughts in the comments and tag me in your salad creations on Pinterest at Cooking With Callie on Pinterest. I can’t wait to see your delicious takes!

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