This recipe for refreshing quinoa salad with peaches is ideal for a summer picnic!
Ингредиенты
- 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
Инструкция
- 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.
