The Best Quinoa and Celery Salad (Costco Copycat Recipe!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
349 kcal
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Course
Side Dish, Main Course, Salad, Lunch, Dinner
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Cuisine
American, International
The Best Quinoa and Celery Salad (Costco Copycat Recipe!)
Description
The Best Quinoa and Celery Salad (Costco Copycat Recipe!) brings together cooked quinoa with diced celery, cherry tomatoes, cucumber, red onion, kale, and parsley for a nutritious base. Chickpeas add a hearty element while dried cranberries and almonds contribute sweetness and crunch. The dressing, made with apple cider vinegar, Dijon mustard, honey, and olive oil, is emulsified to coat every ingredient with a balanced tangy and lightly sweet flavor.
The preparation involves cooling the quinoa before assembling the salad to prevent wilting the greens. Tossing all ingredients gently ensures even distribution of flavors and textures. Toasted almonds are added just before serving for fresh crunch. This salad works well as a refreshing side dish at gatherings or a light, clean-tasting main for warmer days.
The crispness of the celery and kale holds up nicely against the moist quinoa and chickpeas. The vinaigrette enhances the natural flavors without overpowering them, while the dried cranberries provide bursts of sweetness. This careful balance of textures and flavors makes the salad inviting and versatile.
Ingredients
for the quinoa salad
- 1 cup quinoa
- 1 can chickpeas drained and rinsed
- 1 cup celery diced
- 1 cup cherry tomato halved
- 1 cup cucumber diced
- ¼ cup red onion finely chopped
- 1 cup kale finely chopped
- ¼ cup parsley chopped, fresh
- ½ cup dried cranberry or golden raisins
- ¼ cup almond slivered or sunflower seeds
- salt to taste
- black pepper to taste
for the apple cider vinaigrette
- ¼ cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- ½ cup olive oil
- salt to taste
- black pepper to taste
Instructions
- Chop vegetables and cook quinoa according to package instructions. Once quinoa is cooked, drain any excess water and let it cool completely.
- Prepare the dressing: In a small bowl or jar with a lid, combine the apple cider vinegar, dijon mustard, honey (or maple syrup), salt, and pepper to taste. Whisk or shake until well combined. Gradually add the olive oil while whisking continuously (or shaking) until the dressing is emulsified.
- Assemble the salad: In a large bowl, combine the cooled quinoa with chickpeas, chopped vegetables, kale, and parsley. Pour the vinaigrette over the salad and toss gently to combine. Season with salt and pepper to taste.
- Add toppings: Sprinkle the toasted almonds (or sunflower seeds) and dried cranberries over the top just before serving for added crunch and texture.
- Serve: Serve the salad chilled or at room temperature; it can be a great side dish or a light main course. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 349kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 51mg | 2% |
| Potassium | 375mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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