Quinoa & Kale 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 Stone Fruit (apricots, peaches, etc), sliced
  • 4 Cups Cherries, pitted, halved
  • 16 Cups Baby Spinach
  • ½ Cup Honey Mustard Dressing
  • 2 Cups Toasted Walnuts, chopped
  • 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.

Serves: 16


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