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Couscous and Stone Fruit Salad

EASY | 15 MIN 


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 Medium Extra Virgin Olive Oil
¼ Cup fresh parsley, chopped
Salt and pepper, to taste


1. Cook quinoa according to box instructions, allow to cool

2. Combine the quinoa with the nectarines, sautéed spinach, dried cranberries, almonds, lemon juice, olive oil and parsley

3. Mix well. Salt and pepper to taste