Simple Costco Quinoa Salad – Copycat Recipe
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Costco quinoa salad is a fresh, hearty side that’s easy to pull together for lunches or a quick add-on to dinner. It’s made with a mix of quinoa, lentils, rice, and kale, plus crisp vegetables like cucumber, tomato, and bell pepper, all tossed in a bright lemon dressing. It’s the kind of simple, make-ahead dish that holds up well and works in a lot of different ways throughout the week.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Serves: 4 – Leftovers are great!
Costco-style quinoa salad is vegan, protein-rich, and works as a side dish, light meal, or grain bowl base.

Costco Kale Quinoa Salad Ingredient List
- Quinoa -white, red, black or a mix of them all
- Brown Rice
- Lentils – brown, green red or black
- Red Bell Pepper – yellow, orange will work too
- Tomato
- Cucumber
- Fresh Parsely
- Fresh Cilantro
- Garlic
- Kale
- Olive Oil
- Lemon Juice
- Apple Cider Vinegar
- Maple Syrup
- Sea Salt
- Black Pepper
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to make Costco-style quinoa salad
- Prepare the ingredients: Cook the rice, quinoa, and lentils according to package instructions. Chop the veggies and whisk together the tangy dressing in a small bowl or jar.
- Combine the ingredients: Place the cooked quinoa, brown rice, lentils, and veggies into a mixing bowl.
- Add dressing: Pour in half of the dressing and mix it in.
- Finish with herbs: Add the fresh herbs and mix everything. Season with sea salt and pepper. Serve immediately or refrigerate.

Tips
- This easy quinoa salad recipe is a great way to use up leftover rice or quinoa.
- Play around with the ratio of rice, quinoa, and lentils to your preference. There should be about 2 1/2 cups of whole grains and lentils.
- Save time, and use pre-chopped veggies from the supermarket.
Make this Quinoa Salad Your Own
This salad is so versatile! Feel free to follow the recipe as-is, or mix things up based on what you have on hand. Here are a few easy ways to change it up:
- Veggie Swap – Don’t have cucumbers or tomatoes? Try it with cooked mushrooms, steamed broccoli, shredded carrots, zucchini or chopped asparagus.
- Greek Inspired – Add 1/4 to 1/2 cup kalamata olives and a handful (about 1/4 cup) of crumbled feta for a Mediterranean twist.
- Spicy: Mix in 1/2 to 1 teaspoon of red pepper flakes or a chopped jalapeno for a spicy kick.
Serving Suggestions
Serve this zesty quinoa salad as a main dish or a side dish. It tastes great topped with a dash of lemon zest alongside grilled pork chops, burgers or chicken. It’s also perfect to bring to your next potluck!
How to Store and Use Leftover Quinoa Salad
Leftover quinoa salad will last in the refrigerator in an airtight container for 3 to 4 days.
Use leftover salad in lettuce wraps, on top of field greens or use as a grain bowl base.

Recipe FAQs
The finished salad doesn’t freeze well because the fresh vegetables and dressing turn soft and watery after thawing. You can freeze cooked quinoa and rice separately for up to 3 months, then use them later to make a fresh batch.
It lasts 3 to 4 days when stored in an airtight container in the refrigerator. For the best texture, keep the dressing separate until serving if you’re making it ahead.
You can swap in vegetables like shredded carrots, broccoli, zucchini, mushrooms, or asparagus. You can also adjust the rice, quinoa, and lentil ratio based on what you have and the texture you want.
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Quinoa Salad Recipe
Equipment
Ingredients
- 1/4 cup uncooked Red or French Lentils or 1/2 cup cooked
- 1/4 cup uncooked long grain brown rice or 1 cup cooked
- 1/4 cup uncooked quinoa or 1 cup cooked quinoa
- 1/2 of a medium to large red bell pepper chopped
- 1 small tomato chopped or half of a large tomato
- 1 small cucumber or 1/2 of a large chopped
- 3/4 cup baby kale chopped fine or shredded.
- 1/4 cup of chopped flat leaf parsely
- 1/4 cup chopped cilantro
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- The juice of one lemon
- Sea salt and pepper to taste
Instructions
- If they are not already cooked, cook the whole grains and lentils according to package instructions.
- While the whole grains are cooking, chop the vegetables.
- Place the cooked whole grains and lentils into a large mixing bowl and add the chopped vegetables.
- Mix in half to 3/4 quarters of the dressing and serve and then add the parsley and cilantro – season with sea salt and pepper.
- Serve immediately with extra dressing on the side or refrigerate until it's time to serve.
Video
Notes
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- This easy quinoa salad recipe is a great way to use up leftover rice or quinoa.
-
- Play around with the ratio of rice, quinoa, and lentils to your preference. There should be about 2 1/2 cups of whole grains and lentils. I like an equal amount of rice and quinoa and fewer lentils. If you love lentils, add more of them!gingerbread tart.
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- Save time, and use pre-chopped veggies from the supermarket to make this recipe.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

