Couscous and Stone Fruit Salad
2 Cups Cooked quinoa
2 Nectarines, sliced
3 Cups Spinach, blanched
¼ Cup Dried cranberries
¼ Cup ENZO'S TABLE Slivered Almonds
1 Medium lemon, juiced
3-4 Tablespoons ENZO Organic Extra Virgin Olive Oil - Medium
¼ Cup Fresh parsley, chopped
Salt and pepper, to taste
Cook quinoa according to box instructions and allow to cool. While quinoa cooks, prepare nectarines and spinach.
Combine quinoa with the nectarines, sautéed spinach, dried cranberries, almonds, lemon juice, olive oil and parsley and mix well. Salt and pepper to taste.