Quinoa Salad with Peaches and Tarragon

Instructions

1. 1

   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.

2. 2

   Preheat the grill, setting the burners to high. Oil the grate.

3. 3

   Grill the asparagus until tender-crisp. Cut into 1 1/2-inch (4 cm) pieces.

4. 4

   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.