vegan quinoa salad

When you want a healthy salad that is filling enough to be a main dish, then you need this Copycat Costco Quinoa Salad recipe. Quinoa and lentils get combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make it at home instead!

Copycat Costco Quinoa Salad Recipe

brown rice

cooked red, brown, or green lentils

quinoa

red bell pepper, de-cored and chopped finely

tomato,

cucumber, diced

baby kale, chopped finely

parsley

olive oil

white wine vinegar (or apple cider vinegar)

lemon, juiced

maple syrup

cumin

sea salt

black pepper

Combine the cooked rice, lentils, and quinoa in a large mixing bowl. Toss to combine.

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.

Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors combine.

I love quinoa! I’ve made something very similar to this using honey instead of maple syrup and added chickpeas. I’ll have to try your version.  😊

Delicious! Tastes very similar to the Costco version, if not better; hard to beat fresh ingredients. I subbed black beans for the brown rice since I didn’t have any. It looks beautiful! I might try halving the dressing next time to see if half is sufficient. The current amounts are fine, not overly dressed, I just thought I’d try to cut a few calories if I can. Thank you!!

This was really, really good and tasted almost exactly like the Costco version. One thing that would've been really helpful for me was to have the uncooked quantities of brown rice, quinoa, and lentils listed. I had to do some digging from other sources to figure out home much would yield the cooked quantities for this recipe. Directions for possibly cooking all the grains together would also make this recipe much easier to make. Overall, a very tasty recipe that was what I was looking for.

I make a similar salad, but I don't include tomatoes, cucumbers, or bell peppers if I'm going to store it since they can deteriorate more quickly. I just add them to my individual bowl before I eat. I do add grated red cabbage which turns it pink if stored for 2 days! I also add whatever raw veggies I happen to have such as bok choy, celery, radishes, grated carrots, grated beets, etc. I usually soak some sunflower seeds and unhulled sesame seeds with the quinoa overnight, but next time I'll have to try it with lentils. Thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1638225321/pl7n64v2xcrprosqzxto.mp4

When you want a healthy salad that is filling enough to be a main dish, then you need this Copycat Costco Quinoa Salad recipe. Cooked quinoa gets combined with chopped veggies and a delicious lemon dressing. Skip the store-bought version and make it at home instead!

Copycat Costco Quinoa Salad Video

You&#039;re going to love this delicious Strawberry Mint Vegan Quinoa Salad. It is tossed with homemade Lemon Vinaigrette for a simple and refreshing cool summer salad. Serve it at your next vegan potluck or BBQ. 

Vegan Quinoa Salad with Strawberries and Lemon Vinaigrette

strawberries (chopped)

pine nuts

mint (chopped)

tbsp scallions, (minced)

lemon juice

apple cider vinegar

garlic (crushed)

mint

salt and pepper

Place quinoa in a small pan with 1 1/2 cups water. Bring to boil, cover, and lower heat to a simmer. Cook for about 30 minutes, until all the water is absorbed and quinoa is light and fluffy. Transfer to a large bowl, fluff with a fork, and let cool completely.

In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Set aside.

Chop strawberries, mint, and scallions.

Lightly toast the pine nuts in a saucepan over medium heat until slightly browned.

Stir pine nuts, strawberries, mint, and scallions into cooled quinoa. Add vinaigrette just before serving.

Season with salt and pepper to taste.

This Curried Quinoa Salad with Maple Curry Dressing has everything going on, warm curry spices, fresh herbs, bright citrus flavours, nuttiness, and sweet apple crunch and it's gluten free and vegan too! You HAVE to make this Quinoa salad!

Curried Quinoa Salad

Quinoa

Water

smoked almonds, rough chopped

carrots, grated

apple,

red onion, diced

curry paste * (yellow curry paste)

Apple Cider Vinegar

balsamic vinegar

salt

pepper

turmeric

grapeseed oil*

green onions, rough chopped (1/4 -1/3 cup)

lemon lemon

lemon

water

For the quinoa

Soak the quinoa in water for 10 minutes, rinse drain and add too a medium pot with the 2 cups water. Bring to a boil, cover and reduce to a simmer and cook for 15-17 minutes. Remove from heat, let sit covered for 10 minutes. Fluff with a fork. Cool on counter then in fridge. (you could also use your rice cooker for quinoa it works great!)

While the quinoa is cooking make the dressing

add all ingredients to your Nutra bullet or blender. Blend until smooth.  Set aside.

Prep the fruit, veggies and fresh mint, add to a salad bowl along with the cooled quinoa.

Pour over the dressing. Enjoy right away or chill first.

I made this salad to go with our Christmas dinner and everyone loved it!

Wish we’d made this sooner is so good. My mother in law wanted to take the leftovers home.

This quinoa salad is AMAZING! we make the dressing all the time it is so good!

Hey, Verna!
Made this up for a barbeque for Patti's birthday.  It went over really well.
I didn't have all the ingredients so substituted macadamia nuts for almonds, Thai red curry paste for Madras, used two apples and arilled cauliflower.  YUM!
Miss you lots, Nina

This salad is so refreshing and so good ,

https://www.youtube.com/watch?v=o0WfF7dwS80

This Curried Quinoa Salad Recipe has everything going on, warm curry spice, fresh herbs, bright citrus flavours, nuttiness and sweet apple crunch.
Full Recipe at:  https://www.thecheekychickpea.com

Curried Quinoa Salad Recipe

A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!

Moroccan Salad with Blood Oranges, Olives, Almond and Mint

green onions, sliced diagonally

kalamata olives

blood oranges- divided (or regular oranges)

red wine vinegar (optional)

honey, maple or sugar

cracked pepper and salt

almonds

mint leaves, torn

Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.

In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).

When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don&#8217;t have a particularly juicy orange, add a splash of vinegar. Stir and taste.  Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.

Scatter with toasted slivered almonds and fresh torn mint leaves.

Feel free to make this ahead and adjust seasonings before serving- quinoa has a tendency to soak up the salt and dressing, so I always check right before serving &#8211; adding more salt or acid if necessary.

I love this: I don't see enough recipes with blood orange! Would love to try more recipes with citrus fruits. Thanks for sharing!

This salad just looks SO fresh and beautiful! Amazing colours and flavours! I can't wait to try it. Pinned!

This was great for the dinner that we had planned

This Actually Good Quinoa Salad is no ordinary quinoa salad. Featuring toasted quinoa tossed with marinated chickpeas and seasonal vegetables, it’s a textural feat with layers of complex, mouth-watering flavors! It’s still quick and easy to make, and perfect for lunches, weeknight dinners, picnics, and potlucks.

Actually Good Quinoa Salad

(180 grams) uncooked quinoa

extra virgin olive oil, (divided)

Spring: asparagus, snap peas, fennel (early spring)

Summer: sweet cherry/grape tomatoes, (halved)

Fall: any winter squash

broccoli sprouts

(15-ounce 425 grams) can chickpeas, (drained and rinsed)

pomegranate molasses ((or aged balsamic vinegar, see Note 2))

garlic cloves, (crushed

red pepper flake ((optional

(70 grams) roasted almonds

(60 grams) vegan feta, (crumbled)

Something pickled, onions

sweet cherry tomatoes, (halved or quartered)

Bring 1 ¼ cups of water (300 mL) to a boil. Meanwhile, rinse the quinoa in a fine mesh sieve under cool running water.

Once the water is boiling, add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cook, covered, until the liquid has evaporated and quinoa is tender, about 12 minutes. Open the pot and fluff with a fork. Transfer quinoa to a sheet pan and spread out in an even layer. Allow to cool somewhat.

Preheat the oven to 425ºF/218ºC. Arrange a rack in the bottommost and in the top third of the oven.

Meanwhile, slice your vegetables (see Note 1).

Spread the vegetables out on a sheet pan in a single layer as much as possible. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper to taste.a. If the quinoa is not done yet, start on the chickpeas (step 8).

To the cooked quinoa on the other sheet pan, toss with 1 ½ tablespoons oil and ½ teaspoon kosher salt. Mix with your hands to coat. Spread out with as little overlap as possible.

Roast the quinoa and veggies: Transfer the vegetables to the bottom rack and quinoa to the upper rack. After 15 minutes, toss the quinoa (no need to toss veggies). Continue baking, checking the quinoa every 5 minutes until the quinoa is crispy and golden brown in spots and the vegetables are tender and browned in spots (they both should take about 25 minutes).

Meanwhile, in a large bowl, combine the chickpeas, shallot, 1 ½ tablespoons olive oil, lemon zest and 2 tablespoons juice, pomegranate molasses, herbs, garlic, salt, pepper to taste, and red pepper flakes if using. Toss well and set aside to marinate for 10 minutes or longer. Toss a few times.

Add the roasted vegetables, toasted quinoa, and toasted nuts to the marinated chickpeas. Gently toss. Crumble in the feta if using and sprinkle with a pinch of salt and pepper to taste. Before serving, squeeze a little lemon juice on top if you have leftover lemon from the marinated chickpeas.

https://content.jwplatform.com/videos/5SQm7TM1.mp4

This is no ordinary quinoa salad. Featuring toasted quinoa tossed with marinated chickpeas and seasonal vegetables, it’s a textural feat with layers of complex, mouth-watering flavors! It’s still quick and easy to make, and perfect for lunches, weeknight dinners, picnics, and potlucks.

Quinoa Salad

This Thai Vegan Quinoa Salad recipe is a simple and delicious salad that is full of flavor, easy to make and perfect for meal prep! It&#039;s loaded with fresh, crisp veggies, fluffy quinoa and a peanut sauce you&#039;re going to want to put on everything!

Vegan Thai Quinoa Salad

red cabbage

red bell pepper (diced)

red onion

carrots

edamame

cilantro (chopped)

onions

peanuts (for garnish)

peanut butter or almond butter

ginger

garlic (finely minced)

soy sauce

tbsp rice vinegar

lime

cook quinoa

Cook quinoa according to these instructions.

prepare vegetables

While the quinoa is cooking, prepare all veggies. I like to use a mandoline for the cabbage to get it very thin, but you can also just chop.

let quinoa cool

When the quinoa is done, let it cool before adding to a large mixing bowl. 

add veggies to bowl

make dressing

To prepare the dressing, simply whisk all ingredients together in a bowl. Start  with 2 tablespoons of water and add more  as needed until desired consistency is reached. 

toss with salad

Add the dressing to the salad bowl and toss to combine. 

serve

Top with crushed red pepper flakes and peanuts and enjoy!

This healthy Vegan Quinoa Salad with Fresh Dill &amp; Lime Vinaigrette is light and refreshing, yet high in protein. It&#039;s perfect for a light lunch or a side dish for BBQs and picnics. Ready in under 20 minutes!

Vegan Quinoa Salad

dry white quinoa

green peas

English cucumber

green grapes

celery

green onions (sliced)

dill

lime juice (about 2 limes)

extra virgin olive oil

salt (or

pepper (or

Rinse the quinoa in a fine mesh strainer under cold water. Drain.

Place the quinoa and water in a small pot on the stove. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.

Take the quinoa off of the heat, add the peas, and replace the cover to steam the peas.

Add the diced cucumber, halved green grapes, diced celery, and sliced green onions to a large mixing bowl. Set aside.

In a small bowl or jar, whisk the chopped dill, lime zest, lime juice, apple cider vinegar, oil, salt, and pepper.

Add the quinoa to the bowl of vegetables &amp; grapes. Drizzle as much or as little of the dressing onto the salad as you like. Taste and adjust seasonings as necessary.&nbsp;

Serve immediately or store tightly covered in the fridge until ready to serve.&nbsp;

Big hug for you, Jen
Your kindness to share got far, far away, in Romania and we send back to you loving thoughts.
Fabulous dish, fresh, elegant, easy to make...
5 stars

just made this for a summer party I'm attending. It's fabulous! I doubled the recipe but reduced the scallion amount because I find that onions overpower every dish. Excited to share it later with friends. Thank you, this is exactly what I was looking for!

Serves six?!?! Not likely!!! 

Not when I'm the only one home, am having this as a main course, and have my feet up in front of the TV. :D

The sweetness of the grapes and baby peas, crunch of the fresh cucumber and celery, and the balance with those green onions. Yum! Only made better with that scrummy lime and dill dressing!

I thought the dressing was a little polarizing at first and added a little stevia. That wasn't necessary once incorporated with the salad; luckily I didn't add much. My Bad!

The only other thing I might consider adding is some toasted flaked almonds.

I love anything quinoa so this looks fab! I don't think I've ever put grapes in a savory salad before though, definitely have to try it!

I would never have thought of adding grapes to a salad like this, it sounds so delicious!

I adore grapes in savory salads -- definitely need to try this!

Bring this easy Quinoa Salad with Chickpeas to picnics, potlucks, barbecues, and more! Tossed in a lemon vinaigrette, it’s deliciously refreshing and packed full of veggies.

Quinoa Salad with Chickpeas

cherry tomatoes

small red onion

english cucumber

avocados,

chickpeas,

vegan feta (optional)

Rinse the quinoa well under cold water in a fine mesh strainer to remove the bitter coating.

Add the rinsed quinoa to a medium saucepan and pour in the water. Bring to a boil, then lower heat so the quinoa is simmering and cover the pot.

Simmer for 10-15 minutes, or until the liquid is absorbed. Remove from heat and let the quinoa rest in the pot for about 10 minutes.

Fluff with a fork and let cool a bit before adding the rest of the salad ingredients. I transfer it to a bowl and move it to the refrigerator or freezer to speed up cooling. You can also prepare the quinoa 2-3 days in advance.

Cook the quinoa

Combine all dressing ingredients in a mason jar with a lid, and shake until well combined. Or whisk in a small bowl. Set aside.

Prepare dressing

In a large bowl, add all vegetables and chickpeas. Once the quinoa is mostly cool, add it to the bowl.

Drizzle the dressing in and toss to generously coat everything.

If desired, add the vegan feta, if using. Serve immediately, or cover and refrigerate until ready to serve.

The salad is best enjoyed the same day, but will keep for about 3 days in the refrigerator. If not serving right away, don&#39;t add the avocado until right before you serve it.

Assemble the salad

So quick, easy, and delicious! I used couscous instead of quinoa because I like couscous more. I used parsley instead of dill. I also didn't use avocado because I didn't want it. So delicious and filling. Will definitely be using this recipe again!

I have yet to find a recipe of yours I dislike.   And this, I was apprehensive about bc I do not like quinoa.  But made it as written, and by God it is absolutely delicious.  The dressing is amazing, (I kept it seperate since they were for work lunches during the week), and everything help up for five days in the fridge.  Making again this week, it was just so good.

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Top 12 vegan quinoa salad recipes from across the web

The most viewed vegan quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copycat Costco Quinoa Salad Recipe

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The most viewed vegan quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine