Quinoa, Kale and Stone Fruit Salad &



  • 1 Bag (40 oz.) Path of Life The Original Quinoa & Kale, cooked according to package instructions and cooled to room temperature
  • 16 cups sliced stone fruit (apricots, peaches, etc)
  • 4 cups pitted, halved cherries
  • 16 cups baby spinach
  • ½ cup honey mustard dressing
  • 2 cups chopped, toasted walnuts
  • Coarsely ground black pepper, as needed



Chef’s Tip:
For fast and easy toasted walnuts, add nuts to a dry skillet heated over medium heat. Stir constantly until nuts become fragrant, about 1-2 minutes. Transfer nuts to a plate and cool completely.

1. Combine cooled Path of Life The Original Quinoa & Kale with sliced stone fruits, cherries, baby spinach and honey mustard dressing. Gently toss to ensure everything is evenly coated with dressing.
2. Sprinkle with toasted walnuts and top with black pepper after plating. Serve with additional dressing if desired.

Yields: 16, 2 cup servings


some of our favorite recipes using The Original Quinoa & Kale