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Large bowl of chopped kale salad with shredded carrots, red cabbage, green onions, peanuts, and dressing, placed on a light surface with utensils and a striped napkin nearby.
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Quinoa and Celery Salad

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6
Author: Julie Chiou

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 quinoa, 2 cups vegetable broth
    A measuring cup pours broth into a saucepan with quinoa, surrounded by bowls of chopped kale, celery, carrots, and cabbage on a tiled countertop.
  • In the meantime, finely chop all the vegetables (kale, cabbage, celery, carrots, onions) and add them into a large salad bowl.
    4 cups kale leaves, 2 cups finely shredded red cabbage, 1 ½ cups diced celery, 1 cup shredded carrots, ½ medium red onion
    Chopped carrots, slivered almonds, celery, red onion, red cabbage, kale, dried cranberries, chickpeas, and quinoa arranged in sections.
  • Add the drained chickpeas, dried cranberries, and slivered almonds.
    1 can of chickpeas, 1 cup dried cranberries, ⅔ cup 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.
    Chopped vegetables, chickpeas, and quinoa in a bowl with salad dressing being poured on top.

Nutrition

Serving: 1 serving (292 grams) | Calories: 270 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Trans Fat: 0.002 g | Sodium: 367 mg | Potassium: 526 mg | Fiber: 7 g | Sugar: 19 g

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