Quinoa Salad with Peaches and Tarragon
This recipe for refreshing quinoa salad with peaches is ideal for a summer picnic!
Ingredients
- 2 cups (500 ml) water
- 1 1/4 cups quinoa, rinsed and drained
- 4 cups (280 g) small broccoli florets
- 3/4 lb (340 g) asparagus, trimmed
- 2 peaches, pitted and diced
- 1 lemon, zest finely grated
- 1/3 cup (75 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 1 tbsp chopped tarragon
- Salt and pepper
Instructions
- In a pot of salted boiling water, cook the quinoa for 13 minutes. Add the broccoli and continue cooking for 2 minutes. Drain and rinse in a fine-mesh strainer under cold running water. Drain thoroughly.
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the asparagus until tender-crisp. Cut into 1 1/2-inch (4 cm) pieces.
- In a large bowl, combine the quinoa, broccoli, asparagus and the remaining ingredients. Season with salt and pepper and toss well. Serve warm or cold.
This recipe for refreshing quinoa salad with peaches is ideal for a summer picnic!