If you’re a Costco regular, you’ve probably grabbed a container of their grain and celery bowl more than once. This homemade quinoa and celery salad is my copycat take on that popular Kirkland Signature salad. It comes together with pantry staples for a fraction of the cost. Crunchy, hearty, full of texture, and dressed in a bright apple cider vinaigrette, it’s a satisfying option for lunches, potlucks, or a light dinner.
A Copycat Costco Quinoa Salad Worth Making at Home
The Costco grain and celery salad is one I reach for whenever it’s available. It balances crunchy vegetables, chewy quinoa, sweet dried cranberries, and a tangy dressing in a way that’s almost addictive. The downside is it can sell out quickly or not always be in the cooler. Making a copycat version at home fixes that problem and lets you control ingredients, texture, and seasoning.
This vegan quinoa chickpea salad captures the flavors and mouthfeel of the Kirkland version: crunchy, hearty, slightly sweet, and nutty. It’s versatile enough to be a standalone meal or a side dish for grilled foods, and it holds up well for meal prep.
Don’t Skip the Rinse
Quinoa often has a natural coating called saponin that can taste bitter or soapy if it isn’t rinsed. Even if the package claims “pre-rinsed,” give your quinoa a quick rinse in a fine-mesh strainer under cold water for the best flavor.
How to Make Quinoa and Celery Salad
This recipe is a straightforward chop-and-toss salad, ideal for meal prep. While quinoa cooks, finely chop the kale, red cabbage, celery, carrots, and red onion. Toss the vegetables in a large bowl with drained chickpeas, dried cranberries, and slivered almonds. Allow the cooked quinoa to cool completely before folding it in—warm quinoa will wilt the greens and make the salad soggy. Spread the quinoa on a sheet pan to cool faster if needed. Once everything is cool, drizzle with apple cider vinaigrette and toss to combine.
Swaps and Substitutions
This salad is forgiving and works well with pantry or fridge substitutions. A few options that keep the texture and flavor profile close to the original:
- Kale: Curly kale most closely matches the Costco texture. Baby spinach can be used but wilts faster—add it right before serving.
- Quinoa: White, red, or tri-color quinoa are all suitable. For a closer copycat texture, replace half the quinoa with cooked bulgur for additional chew and nuttiness.
- Chickpeas: White beans or shelled edamame are good alternatives. Omit if you prefer a lighter salad.
- Nuts: Sliced almonds, chopped pecans, or pepitas provide similar crunch if you don’t have slivered almonds.
- Dried fruit: Golden raisins or chopped dried apricots work in place of dried cranberries for a different sweetness.
Best Dressings for This Salad
An apple cider vinaigrette brightens this salad and cuts through the heartiness of quinoa and chickpeas. Other options that pair well include a mustard-based Dijon vinaigrette or a creamy tahini-based sauce if you prefer richer flavors.
Serving Suggestions
This quinoa and celery salad is versatile. Here are a few ways to enjoy it:
- Add a protein: Top with roasted or grilled chicken, baked fish, or pan-seared tofu to make a complete meal.
- Potluck side: It travels well and can be served cold or at room temperature, making it a reliable potluck or cookout dish.
- Meal prep: Portion into containers for easy lunches. Keep dressing separate if preparing several days ahead to preserve texture.
Storage Instructions
Store the salad in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the fresh vegetables will lose their crispness when thawed. For meal prepping, store the dressing separately and add it just before serving to keep the kale and cabbage crisp.
Quinoa and Celery Salad
Ingredients
- 1 cup (170 g) quinoa, washed and drained
- 2 cups (473 ml) vegetable broth
- 4 cups (84 g) curly kale leaves, finely chopped
- 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 (15 oz / 453 g) can chickpeas, drained and rinsed
- 1 cup (121 g) dried cranberries
- ⅔ cup (72 g) slivered almonds
Instructions
- Place washed quinoa and vegetable broth in a small saucepan over medium heat. Bring to a simmer, cover, and cook until quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let cool.
- While the quinoa cooks, finely chop the kale, red cabbage, celery, carrots, and red onion. Add all chopped vegetables to a large salad bowl.
- Add the drained chickpeas, dried cranberries, and slivered almonds to the bowl with the vegetables.
- Allow the quinoa to cool to room temperature. Once cool, add the quinoa to the salad bowl and toss to combine.
- Drizzle the salad with apple cider vinaigrette (to taste) and toss thoroughly so the dressing coats everything evenly. Adjust salt and pepper as desired and serve.
Nutrition (per serving)
Serving: 1 serving (292 g) — Calories: 270 kcal — Carbohydrates: 45 g — Protein: 8 g — Fat: 8 g — Fiber: 7 g — Sugar: 19 g — Sodium: 367 mg — Potassium: 526 mg
Nutrition information is an estimate and may vary based on brands and ingredient substitutions. Use your preferred nutrition calculator for precise data.
Photographs by Meg McKeehan Photography