Quinoa Salad with Peaches and Tarragon
Quinoa Salad with Peaches and Tarragon
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  • 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
  • Preparation
  • 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.
  • Description
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