I cracked the formula for Costco Quinoa Salad with just a handful of pantry staples and one unexpected twist.

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I never expected a store staple to make me rethink what a salad can be, but this Costco Quinoa Salad copycat really surprised me. I love the nutty pop of tri color quinoa and the bright bite from roasted red peppers, they somehow make each spoonful more interesting.

Ive brought it to potlucks, froze portions for busy nights, and it’s become my go to when I need a Make Ahead Quinoa Salad that still feels fresh. It also shows up on Quinoa Salad Recipes Cold lists for a reason, bright, filling and kinda addictive, you’ll want to know why.

Ingredients

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Quinoa: Complete protein, lots of fiber, light nutty taste, keeps you full longer.
Edamame: High in plant protein and fiber, slightly sweet, great for muscle repair.
Feta cheese: Adds salty tang, boosts calcium and protein, makes salad richer.
Roasted red peppers: Sweet, smoky, adds color and vitamin C, mild natural sugar.
Cucumber: Crunchy, hydrating, low cal, adds fresh crispness without many carbs.
Olive oil: Healthy fats, heart friendly, smooth mouthfeel, helps absorb vitamins.
Lemon juice: Bright acidic zip, gives tang, low cal, brings flavors forward.
Parsley and cilantro: Fresh herbs, add brightness, antioxidants and a herbal bite.

Ingredient Quantities

1 1/2 cups tri color quinoa, rinsed

3 cups water or low sodium vegetable broth

1 teaspoon kosher salt, plus more to taste

1 1/2 cups frozen shelled edamame, thawed

1 cup frozen corn kernels, thawed or 1 cup canned corn, drained

1 cup roasted red peppers, chopped (jarred, drained)

1 medium cucumber, seeded and diced

1/2 cup red onion, finely diced

3 scallions, thinly sliced

1 cup crumbled feta cheese

1/2 cup chopped fresh parsley

1/4 cup chopped fresh cilantro optional

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice about 2 lemons

2 tablespoons red wine vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 clove garlic minced

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Rinse the quinoa well in a fine mesh strainer to get rid of the bitter coating, then combine 1 1/2 cups rinsed quinoa, 3 cups water or low sodium vegetable broth and 1 teaspoon kosher salt in a saucepan; bring to a boil, reduce to a simmer, cover and cook 15 minutes until the liquid is absorbed.

2. Remove from heat, let it sit covered 10 minutes, then fluff with a fork and spread on a rimmed baking sheet or large plate to cool slightly so it wont steam the veggies later.

3. While quinoa cooks, thaw and drain 1 1/2 cups frozen shelled edamame and 1 cup frozen corn (or drain canned corn), chop 1 cup roasted red peppers (jarred, drained), seed and dice 1 medium cucumber, finely dice 1/2 cup red onion, thinly slice 3 scallions, chop 1/2 cup parsley and 1/4 cup cilantro if using.

4. Make the dressing: whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice (about 2 lemons), 2 tablespoons red wine vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon freshly ground black pepper and a small pinch of salt; taste and adjust.

5. Put the warmish quinoa in a large bowl and pour most of the dressing over it, tossing so the grains soak up the flavor; save a little dressing in case you want more later.

6. Add the edamame, corn, roasted red peppers, cucumber, red onion, scallions, parsley and cilantro and gently toss until everything is evenly mixed.

7. Fold in 1 cup crumbled feta last so it stays a little chunky and not totally mashed into the salad. Taste and add more kosher salt if needed.

8. Chill at least 30 minutes for the flavors to meld (or serve right away at room temp). Keeps well in the fridge for 3 to 4 days, store in an airtight container and add a splash of lemon or olive oil before serving if it seems dry.

Equipment Needed

1. Fine mesh strainer, for rinsing quinoa and draining veg
2. Medium saucepan with lid, to cook the quinoa
3. Rimmed baking sheet or large plate, to spread the quinoa so it wont steam the veggies later
4. Large mixing bowl, for tossing the salad and letting quinoa soak up the dressing
5. Whisk, for combining the dressing ingredients
6. Measuring cups and spoons, for quinoa, liquids and seasonings
7. Cutting board and sharp chef knife, for chopping peppers, cucumber, herbs and onions
8. Fork or spatula, to fluff quinoa and gently mix the salad
9. Citrus juicer or reamer (or just a fork), to get the lemon juice easily

FAQ

Q: Do I have to rinse the quinoa? A: Yes, rinse it under cold water for 30 seconds to a minute. Quinoa has a natural coating that can taste bitter if you don't rinse it, so rinsing keeps the salad bright and not so soapy.

Q: How do I cook the quinoa so it’s fluffy and not mushy? A: Use the 1 1/2 cups quinoa to 3 cups water ratio. Bring to a boil, add 1 tsp kosher salt, lower heat to a simmer, cover and cook about 15 minutes. Turn off the heat and let it sit covered 5 to 10 minutes, then fluff with a fork. Let it cool before adding veggies or it will make them soggy.

Q: Can I make this ahead and how long does it keep? A: Yes, make ahead is fine. Store in the fridge up to 3 to 4 days. For best texture, keep dressing separately and toss just before serving, or the salad will get watery and feta will get soft. Quinoa and dressing can be made 2 to 3 days in advance.

Q: Any easy swaps for ingredients? A: Sure. For vegan, use maple syrup instead of honey and skip or swap feta for a plant based cheese. Frozen edamame can be swapped for chickpeas. If you're short on roasted red peppers, roasted cherry tomatoes or sun dried tomatoes work too but change the flavor a bit.

Q: Should I squeeze the cucumber or drain the veggies? A: Yes, seed the cucumber and press or pat it dry with a towel to remove excess water. Also drain jarred roasted peppers and canned corn well. This keeps the salad from getting watery.

Q: Is this salad gluten free and can I double the recipe? A: It's naturally gluten free as long as your vinegar and other packaged items are certified. You can double it easily, but don't double the dressing blindly – mix a bit, taste, then add more. Overdressing will make it soggy.

Costco Quinoa Salad (Copycat Recipe) Substitutions and Variations

Quinoa: swap with farro, pearl barley or brown rice. Use the same cup amount but cook per package directions, it may need a bit more water or time.
Edamame: replace with cooked chickpeas or frozen green peas. About 1 1/2 cups, drained and rinsed if canned, same protein boost.
Roasted red peppers: try chopped sun dried tomatoes (rehydrated), roasted poblano, or grilled zucchini instead for a different smoky sweet note.
Feta cheese: sub with crumbled goat cheese or cotija, or leave it out and add extra herbs plus a splash more lemon or vinegar to keep brightness, but taste for salt.

Pro Tips

1) Dress the quinoa while it’s still a bit warm, it soaks up the vinaigrette and tastes much better. Don’t pour all the dressing in at once, save a little to adjust later after chilling.

2) Stop cucumber and canned corn from watering the salad, salt the cucumber pieces lightly and let them sit 10 minutes then pat dry before adding. Same for canned corn, rinse and drain well.

3) Keep the feta chunky by folding it in last, and reserve a handful to sprinkle on top when serving so it looks and tastes fresher. Don’t overmix or you’ll end up with feta mush.

4) Boost the base flavor by cooking the quinoa in low sodium vegetable broth instead of water, or toast the dry quinoa in a pan for a minute first to make it nuttier. Taste for salt after the cheese goes in because feta adds a lot.

Costco Quinoa Salad (Copycat Recipe)

Recipe by Jot Punji

0.0 from 0 votes

I cracked the formula for Costco Quinoa Salad with just a handful of pantry staples and one unexpected twist.

Servings

servings

Calories

411

kcal

Equipment: 1. Fine mesh strainer, for rinsing quinoa and draining veg
2. Medium saucepan with lid, to cook the quinoa
3. Rimmed baking sheet or large plate, to spread the quinoa so it wont steam the veggies later
4. Large mixing bowl, for tossing the salad and letting quinoa soak up the dressing
5. Whisk, for combining the dressing ingredients
6. Measuring cups and spoons, for quinoa, liquids and seasonings
7. Cutting board and sharp chef knife, for chopping peppers, cucumber, herbs and onions
8. Fork or spatula, to fluff quinoa and gently mix the salad
9. Citrus juicer or reamer (or just a fork), to get the lemon juice easily

Ingredients

1 1/2 cups tri color quinoa, rinsed
3 cups water or low sodium vegetable broth
1 teaspoon kosher salt, plus more to taste
1 1/2 cups frozen shelled edamame, thawed
1 cup frozen corn kernels, thawed or 1 cup canned corn, drained
1 cup roasted red peppers, chopped (jarred, drained)
1 medium cucumber, seeded and diced
1/2 cup red onion, finely diced
3 scallions, thinly sliced
1 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro optional
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice about 2 lemons
2 tablespoons red wine vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic minced
1/2 teaspoon freshly ground black pepper

Directions

Rinse the quinoa well in a fine mesh strainer to get rid of the bitter coating, then combine 1 1/2 cups rinsed quinoa, 3 cups water or low sodium vegetable broth and 1 teaspoon kosher salt in a saucepan; bring to a boil, reduce to a simmer, cover and cook 15 minutes until the liquid is absorbed.
Remove from heat, let it sit covered 10 minutes, then fluff with a fork and spread on a rimmed baking sheet or large plate to cool slightly so it wont steam the veggies later.
While quinoa cooks, thaw and drain 1 1/2 cups frozen shelled edamame and 1 cup frozen corn (or drain canned corn), chop 1 cup roasted red peppers (jarred, drained), seed and dice 1 medium cucumber, finely dice 1/2 cup red onion, thinly slice 3 scallions, chop 1/2 cup parsley and 1/4 cup cilantro if using.
Make the dressing: whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice (about 2 lemons), 2 tablespoons red wine vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon freshly ground black pepper and a small pinch of salt; taste and adjust.
Put the warmish quinoa in a large bowl and pour most of the dressing over it, tossing so the grains soak up the flavor; save a little dressing in case you want more later.
Add the edamame, corn, roasted red peppers, cucumber, red onion, scallions, parsley and cilantro and gently toss until everything is evenly mixed.
Fold in 1 cup crumbled feta last so it stays a little chunky and not totally mashed into the salad. Taste and add more kosher salt if needed.
Chill at least 30 minutes for the flavors to meld (or serve right away at room temp). Keeps well in the fridge for 3 to 4 days, store in an airtight container and add a splash of lemon or olive oil before serving if it seems dry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.