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

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.

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