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If you’re a Costco regular, chances are you’ve tossed a container of their grain and celery bowl into your cart more than once. This homemade quinoa and celery salad is my copycat version of that fan-favorite Kirkland Signature salad, and I’m happy to report it comes together with pantry staples for a fraction of the price. It’s crunchy, hearty, packed with texture, and coated in a bright apple cider vinaigrette that ties every bite together.
A Copycat Costco Quinoa Salad Worth Making at Home
The Costco grain and celery salad is one I pick up almost every time I see it in the cooler section. It’s got that perfect combination of crunchy vegetables, chewy quinoa, sweet dried cranberries, and a tangy dressing that makes it impossible to stop eating straight out of the container. The problem? It disappears fast, and it’s not always in stock.
So, I set out to recreate it at home using simple, easy-to-find ingredients. This vegan quinoa chickpea salad hits all the same notes as the Kirkland version: crunchy, hearty, sweet, and nutty, all tied together with an apple cider vinaigrette. It makes a filling meal all on its own, or an easy side dish for just about anything you’re grilling this summer.
If you’re into quinoa salads, this one joins the ranks of my Nutty Spinach and Quinoa Salad and 15-Minute Spinach Pesto Quinoa Bowl as one of my regular lunches.
Don’t Skip the Rinse
Quinoa has a natural coating called saponin that can taste bitter or soapy if you don’t rinse it off first. Even if your bag says “pre-rinsed,” I always give it one more quick rinse in a fine-mesh strainer under cold water. It only takes a few seconds and makes a real difference in flavor.
How to Make Quinoa and Celery Salad
This is very much a chop-and-toss situation, which is exactly why I love it for meal prep. While your quinoa cooks, you’ll finely chop the kale, cabbage, celery, carrots, and onion, then toss everything together in a big bowl with the chickpeas, dried cranberries, and almonds. Once the quinoa has cooled to room temperature, fold it in, drizzle with the apple cider vinaigrette, and give it a good toss to coat.
Just make sure the quinoa has fully cooled before adding it to the salad. Warm quinoa will wilt the kale and cabbage and can make the whole salad go soggy. I usually spread mine on a sheet pan for a few minutes to speed up the cooling process.
Swaps and Substitutions
Here are a few of my favorite fridge-clearing swaps that work in this salad:
- Kale: Curly kale gives you the closest texture to the Costco version, but baby spinach will work in a pinch. Just note that it wilts faster, so add it right before serving.
- Quinoa: White, red, or tri-color quinoa all work here. If you want to make this a more traditional Costco copycat, swap half the quinoa for cooked bulgur wheat. It adds a nuttier, chewier bite.
- Chickpeas: Swap in white beans or edamame if that’s what you have on hand, or leave them out entirely if you want a lighter option.
- Nuts: No slivered almonds? Sliced almonds, chopped pecans, or pepitas all bring the same crunch.
- Dried cranberries: Golden raisins or chopped dried apricots work well if you want to switch up the sweetness in this cranberry quinoa salad.
What’s the Best Dressing for Quinoa Salad?
I’m partial to the apple cider vinaigrette in this recipe because the acidity cuts through the heartiness of the quinoa and chickpeas, but a Dijon vinaigrette or tahini sauce would be great here as well.
Serving Suggestions
This salad makes a great meal or side; simply:
- Add a protein: Scoop a big bowl and top it with herbed cranberry chicken, almond crusted halibut, or zucchini turkey meatballs for a complete meal.
- As a potluck side: This travels well and doesn’t need to be served warm, making it one of my favorite options for cookouts and potlucks.
- As meal prep: Portion into containers for the week; it holds up beautifully and makes lunch practically effortless.
Storage Instructions
Store this quinoa and celery salad in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing it, as the fresh vegetables won’t hold up well once thawed. If you’re meal prepping, I suggest keeping the dressing separate and adding it just before eating to keep the kale and cabbage from getting too soft.
Quinoa and Celery Salad
Ingredients
- 1 cup (170 g) quinoa, washed and drained
- 2 cups (473 ml) vegetable broth
- 4 cups (84 g) kale leaves, finely chopped (the curly kale, not lacinato kale)
- 2 cups (178 g) finely shredded red cabbage
- 1 ½ cups (152 g) diced celery
- 1 cup (128 g) shredded carrots
- ½ medium red onion, diced
- 1 (453 g) can of chickpeas, drained and rinsed
- 1 cup (121 g) dried cranberries
- ⅔ cup (72 g) slivered almonds
Instructions
- Place washed quinoa into a small saucepan over medium heat then add the vegetable broth. Bring to a simmer then cover and cook until quinoa is cooked through, about 15 minutes.1 cup (170 g) quinoa, 2 cups (473 ml) vegetable broth
- In the meantime, finely chop all the vegetables (kale, cabbage, celery, carrots, onions) and add them into a large salad bowl.4 cups (84 g) kale leaves, 2 cups (178 g) finely shredded red cabbage, 1 ½ cups (152 g) diced celery, 1 cup (128 g) shredded carrots, ½ medium red onion
- Add the drained chickpeas, dried cranberries, and slivered almonds.1 (453 g) can of chickpeas, 1 cup (121 g) dried cranberries, ⅔ cup (72 g) slivered almonds
- Once the quinoa is done cooking, allow to cool to room temperature then add to the salad bowl.
- Drizzle apple cider vinaigrette all over the salad and toss everything to distribute dressing and ingredients evenly.
Nutrition
Photographs by Meg McKeehan Photography
