5 from 18 votes
The Best Quinoa and Celery Salad (Costco Copycat Recipe!)
This quinoa and celery salad combines fluffy quinoa, crunchy celery, chickpeas, kale, and fresh vegetables tossed with a tangy apple cider vinaigrette. Dried cranberries and slivered almonds add contrasting sweetness and texture. The salad can be served chilled or at room temperature, making it a flexible dish for a light main course or side. Its fresh and varied ingredients offer a balanced bite with crispness from the veggies and nuttiness from the seeds.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
Calories:
349 kcal
Course:
Side Dish, Main Course, Salad, Lunch, Dinner
Cuisine:
American, International
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 349
% 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.