Fresh Copycat Costco Quinoa Salad (Ready in 30 Minutes)

This copycat Costco quinoa salad is fresh, filling, and ready in half an hour. The lemon-oregano vinaigrette soaks into every little pocket of the quinoa, and the crunchy veggies and salty feta keep each bite interesting.

Make a big batch on Sunday, and you have a grab-and-go lunch that tastes even better on day two. It’s the one I lean on when the fridge is full of produce and I need something reliable.

What Makes This Quinoa Salad So Good

The dressing does the heavy lifting here. It’s bright from fresh lemon, a little sharp from red wine vinegar, and just enough Dijon gives it body so it clings instead of pooling at the bottom of the bowl.

I keep coming back to this version because it tastes like the store-bought one but with ingredients I can pronounce. The mint is optional, but if you have a handful, it adds a cool pop that cuts through the richness of the feta.

The texture is the real reason this salad works for weeknights. Fluffy quinoa, crisp cucumber, sweet bell pepper, and creamy feta all play off each other, so you never get bored halfway through.

Ingredients

• 1 cup dry quinoa, rinsed: white or tricolor, both work; rinsing removes bitterness.
• 1 English cucumber, diced: seeds are fine, no need to peel if the skin is tender.
• 1 pint cherry tomatoes, halved: use the sweetest ones you can find.
• 1 red bell pepper, diced: roasted red peppers from a jar also work in a pinch.
• 1/2 small red onion, finely diced: soak in cold water for 5 minutes if you want a milder bite.
• 1/2 cup chopped fresh flat-leaf parsley: pack it loosely, not a tight cup.
• 1/4 cup chopped fresh mint (optional): adds a cool, refreshing layer.
• 1/2 cup crumbled feta cheese: a block you crumble yourself tastes creamier.
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice: about 1 large lemon.
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more for the quinoa water
• 1/4 tsp black pepper

Variations / Substitutions

• Add protein: toss in a can of drained chickpeas or some shredded rotisserie chicken and turn it into a full meal.
• Go dairy-free: skip the feta or swap in a plant-based crumbly cheese; the dressing carries enough flavor on its own.
• Swap the herbs: cilantro and dill are great alternatives when you don’t have parsley and mint.
• Change the grain: cooked farro or couscous works, though the light texture of quinoa is what makes this salad feel so springy.
• If you like this, try my Mediterranean Chickpea Salad for another high-protein lunch option.

How to Make Copycat Costco Quinoa Salad

Step 1: Cook the Quinoa

Bring a medium pot of salted water to a boil, then add the rinsed 1 cup quinoa. Reduce the heat to a simmer and cook, uncovered, for 15 minutes, until the grains pop open and the little white tails curl out.

Drain the quinoa in a fine-mesh strainer and rinse it with cold water to stop the cooking. Spread it onto a sheet pan in a thin layer to cool down fast while you tackle the rest. The faster it cools, the fluffier your salad stays.

Step 2: Chop the Vegetables and Herbs

While the quinoa cools, dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and finely chop the red onion. This takes about 10 minutes, so you will finish right around the time the quinoa is ready.

Pile the chopped veggies into a large serving bowl. Add the parsley and mint (if using), and give it all a gentle stir so the herbs start working their way through.

Step 3: Whisk the Dressing

In a small bowl, whisk together the 1/4 cup olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon, minced garlic, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper until it comes together and looks a little creamy.

Taste the dressing and adjust it now. A little extra lemon will brighten it more, and a pinch more salt rounds everything out. It should taste assertively lemony because it mellows when it hits the quinoa.

Step 4: Toss the Salad with Dressing

Add the cooled quinoa to the bowl of veggies and pour the dressing over the top. Toss everything together gently but thoroughly, making sure the quinoa breaks up any clumps and the dressing coats every grain.

Let the salad sit for 5 minutes so the quinoa drinks up the vinaigrette. It will look glossy and speckled with green herbs, and the kitchen will smell like lemon and oregano.

Step 5: Finish with Feta and Serve

Scatter the 1/2 cup crumbled feta on top and give the salad one last light toss, just enough to distribute the cheese without smashing it into paste. You want pockets of salty creaminess, not a uniform pink salad.

Serve right away in big bowls, or pack it into containers for the next few days. The salad is at its freshest immediately, but the leftover bowls are the real prize.

A Few Notes for the Best Salad

• Rinse the quinoa well under cold water before cooking. Quinoa has a natural coating called saponin that can leave a bitter, soapy taste if you skip this step.
• Cool the quinoa quickly on a sheet pan rather than letting it sit in the strainer. That prevents carryover cooking and keeps the grains separate.
• If making this for meal prep, hold back the feta and add it just before eating. That way it stays crumbly instead of getting soft and muddled after a few days.
• Leftover dressing collects at the bottom, so give the salad a quick stir before scooping out your portion.

Keeping Leftover Quinoa Salad Fresh

• Refrigerate: Store in an airtight container for up to 4 days. The salad actually improves after a day as the flavors meld.
• Serve cold: No reheating needed. If you like it closer to room temperature, pull it from the fridge 15 minutes before eating.

What To Serve With Copycat Costco Quinoa Salad

This salad holds its own as a light lunch, but it also plays nicely with simple grilled proteins. A lemon-oregano chicken thigh or a few slices of grilled flank steak turn it into a heartier dinner. Warm pita and a side of hummus round out the plate without adding any real cooking time.

Frequently Asked Questions

Can I use pre-cooked quinoa or frozen quinoa?

Yes. About 3 cups cooked quinoa replaces the 1 cup dry. Let it cool to room temperature before dressing so it doesn’t wilt the herbs.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free. Double-check your Dijon mustard label if cross-contamination is a concern.

Can I use dried herbs instead of fresh parsley and mint?

You can, but the salad loses most of its fresh, green character. Add 2 teaspoons dried parsley with the oregano, and skip the mint entirely rather than substituting dried mint, which tastes more like tea.

How long does the dressed salad keep?

Up to 4 days in the fridge. The veggies will soften a bit after day two, but the flavor stays bright. Add fresh feta if you stashed an extra block in the fridge.

Copycat Costco Quinoa Salad Recipe

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 cup dry quinoa, rinsed
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 small red onion, finely diced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint (optional)
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more for quinoa water
• 1/4 tsp black pepper

Method

 

1. Bring a pot of salted water to a boil, add rinsed quinoa, then simmer 15 minutes until tender. Drain, rinse with cold water, and spread on a sheet pan to cool.
2. While quinoa cools, dice cucumber, halve tomatoes, dice bell pepper, and finely dice red onion. Transfer to a large bowl along with parsley and mint.
3. Whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified.
4. Add cooled quinoa to the veggie bowl, pour dressing over, and toss to coat. Let sit 5 minutes.
5. Sprinkle feta on top, give a light toss, and serve right away or pack into containers.

Notes

If you forgot to rinse the quinoa and it tastes bitter, a quick rinse with cold water after cooking can help mellow it. The salad is naturally gluten-free and keeps well for weekday lunches.