Quinoa Salad with Peaches and Tarragon
Quinoa Salad with Peaches and Tarragon
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Quinoa Salad with Peaches and Tarragon

Preparation
25 MIN
Cooking
25 MIN
Makes
4 to 6 servings
Partager

Ingredients

Preparation

  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. Preheat the grill, setting the burners to high. Oil the grate.
  3. Grill the asparagus until tender-crisp. Cut into 1 1/2-inch (4 cm) pieces.
  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.

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