This Costco Quinoa Salad recipe is a healthy and fresh recipe, which is made with quinoa and brown lentils. It’s the perfect lunch for a hot summer day, ready in about 30 minutes.
Jump to RecipeCostco Quinoa Salad Recipe Ingredients
For the Salad:
- 1 cup dry quinoa, cooked according to package instructions
- 1 can (425g) brown lentils, rinsed and drained
- 1 cup cherry tomatoes, chopped
- 1 medium english cucumber, diced
- ½ cup feta cheese, crumbled
- ½ of one medium red onion, chopped (about ½ cup)
- ½ of a bunch parsley, finely chopped (about ¾ cup)
- 1 cup chopped green kale leaves or spinach (stems removed)
- 1 medium red bell pepper, diced
For the Dressing:
- ¼ cup olive oil
- 3 tablespoon apple cider vinegar
- 1.5 medium lemons, juice only
- ½ tablespoon honey
- 1 tablespoon dijon mustard (old fashioned or grainy)
- 2 cloves garlic, pressed
- salt and pepper to taste
How To Make Costco Quinoa Salad
- Prepare the Quinoa: Cook the quinoa according to the package directions. For the best salad texture, spread the cooked quinoa on a baking sheet and allow it to cool completely in the refrigerator or freezer.
- Combine Salad Ingredients: In a large bowl, combine the cooled quinoa, rinsed and drained lentils, chopped tomatoes, diced cucumber, crumbled feta, chopped red onion, parsley, kale or spinach, and diced red bell pepper.
- Make the Lemon Vinaigrette: In a separate small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, dijon mustard, pressed garlic, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Serve immediately or chill until ready to serve.
Recipe Tips
- How do I prevent a soggy salad? The key is to cool the quinoa completely before mixing it with the other ingredients. Warm quinoa will wilt the greens and make the vegetables soft.
- Can I make this salad ahead of time? Yes, this is a great make-ahead meal. You can prepare the salad ingredients and the dressing and store them in separate airtight containers in the refrigerator for up to 3 days. Combine them just before serving for the best texture.
- How can I add more protein? To make this an even heartier meal, you can add a can of rinsed and drained chickpeas (garbanzo beans) or top the salad with grilled chicken or shrimp.
- What are some good variations? Feel free to customize this salad. You could add chopped avocado, Kalamata olives, or substitute the feta cheese with crumbled goat cheese for a different flavor profile.
What To Serve With Quinoa Salad
This salad is a complete and satisfying meal on its own, but it also pairs wonderfully with:
- Grilled chicken, salmon, or shrimp.
- Warm pita bread with hummus.
- A cup of tomato soup.
How To Store Quinoa Salad
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The salad may become slightly less crisp but the flavors will continue to meld and it will still be delicious.
Quinoa Salad Nutrition Facts
- Calories: 192kcal
- Protein: 6g
- Fat: 10g
- Carbohydrates: 21g
- Fiber: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
As written, this recipe is not vegan due to the feta cheese and honey. To make it vegan, simply omit the feta cheese (or use a plant-based substitute) and use maple syrup instead of honey in the dressing.
Yes, it’s highly recommended. Quinoa has a natural coating called saponin which can taste bitter or soapy. Rinsing the dry quinoa in a fine-mesh sieve under cold water for a minute or two removes this coating and results in a better-tasting final dish.
Certainly. This salad would also be delicious with farro, couscous, or orzo as the base. You would just need to cook the grain according to its specific package directions.
Costco Quinoa Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy8
servings30
minutes192
kcalA refreshing and healthy salad packed with cooked quinoa, lentils, fresh vegetables, and feta cheese, all tossed in a zesty lemon-dijon vinaigrette.
Ingredients
Salad: 1 cup cooked and cooled quinoa, 1 can rinsed lentils, 1 cup chopped cherry tomatoes, 1 diced English cucumber, ½ cup crumbled feta, ½ cup chopped red onion, ¾ cup chopped parsley, 1 cup chopped kale/spinach, 1 diced red bell pepper.
Dressing: ¼ cup olive oil, 3 Tbsp apple cider vinegar, juice of 1.5 lemons, ½ Tbsp honey, 1 Tbsp dijon mustard, 2 cloves pressed garlic, salt, pepper.
Directions
- Ensure your cooked quinoa is completely cool before starting.
- In a large bowl, combine all the salad ingredients: cooled quinoa, lentils, tomatoes, cucumber, feta, red onion, parsley, kale, and bell pepper.
- In a separate small bowl or jar, whisk together all the dressing ingredients until well combined.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately or store in the refrigerator.
Notes
- For the best texture, cool the quinoa completely before assembling the salad.
- The salad can be prepared ahead of time, but for maximum freshness, store the dressing separately and toss just before serving.
- To make this recipe vegan, omit the feta cheese and use maple syrup instead of honey.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
