If you want a healthy salad that’s filling enough to be an entree, then you need this Copycat Costco Quinoa Salad recipe. Cooked quinoa is paired with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make them at home instead!

Wooden spoon stirs a bowl of copycat Costco quinoa salad

If you’ve never eaten the Costco Quinoa Salad, then you’re missing out! But that’s okay because I recreated it for you today. The salad has a delicious mix of brown rice, quinoa, and lentils, along with lots of chopped veggies like cucumber, peppers, kale, and tomatoes.

The seasoning and dressing for this vegan salad are really simple. Everything is thrown together and tastes just like the store-bought version. The advantage is that you can control the quality of the ingredients and you don’t have to go to the store.

Let me show you how easy it is to make this copycat version of the popular Costco quinoa salad with a super light lemon olive oil dressing.

main ingredients

Ingredients on a table for Costco Quinoa Salad

This recipe requires some preparation. That’s because the salad calls for it cooked rice, cooked quinoa and cooked lentils.

You also need to chop your veggies including Cucumber, bell pepper, kale, parsley and tomato.

Lastly, you will need the ingredients to prepare the dressing Olive oil, lemon juice and vinegar.

recipe steps

Process photos into a collage for the Costco Quinoa Salad recipe

Step one

Cook your brown rice, lentils, and quinoa on the stovetop.

As always, please see the recipe card at the end of this post for the exact ingredients and measurements.

step two

While they cook, chop your veggies and place them in a large mixing bowl.

step three

Prepare the ingredients for the dressing.

step four

Mix all the ingredients with the dressing.

Photo shows someone pouring the vinaigrette dressing on the quinoa salad

Serve the salad immediately or refrigerate to serve later.

Is this recipe healthy?

  • This salad is very healthy because it’s made from real food ingredients with lots of veggies and fiber.
  • Instead of using canola oil and soybean oil, which Costco uses, I used olive oil instead. Olive oil is believed to have a much healthier nutritional profile than canola oil or soybean oil. Read more about the healthiest cooking oils.
Spoonful of Costco Quinoa Salad

Recipe tips & substitutes

  • A quarter cup of dry brown rice makes 1 cup of cooked brown rice.
  • 1/2 cup of dry, uncooked lentils makes about 1 cup of cooked lentils.
  • Half a cup of dry, uncooked quinoa yields two cups of cooked quinoa.
  • You can substitute more or less rice, lentils or quinoa. In total, you will need about four cups of cooked grain or lentils for the salad.

Frequently asked questions about recipes

Is 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 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 fridge for a maximum of 4-5 days.

Can I substitute other ingredients?

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

Bowl of quinoa salad with fresh lemon

More healthy salad recipes you might like

To press

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Bowl of Costco Quinoa Salad on a linen
  • 1 Cup cooked brown rice
  • 1 Cup cooked red, brown or green lentils
  • 2 cups cooked quinoa
  • 1 red bell pepper, seeded and finely chopped
  • 1 large tomato, diced
  • 1 Cucumber, diced
  • 1 Cup Baby kale, finely chopped
  • 1/2 Bunch of 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

  1. Combine the cooked rice, lentils, and quinoa in a large mixing bowl. Throw 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 allow the flavors to combine.


  1. You can use red or white quinoa or a mixture of both for this recipe.
  2. You can prepare rice, lentils, and quinoa up to several days ahead of time before making this recipe.
  3. A quarter cup of dry brown rice makes 1 cup of cooked brown rice.
  4. 1/2 cup of dry, uncooked lentils makes about 1 cup of cooked lentils.
  5. Half a cup of dry, uncooked quinoa yields two cups of cooked quinoa.

Keywords: Quinoa Rice Salad, Copycat Costco Salad, Vegan Quinoa Salad

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