Quinoa Salad with Peaches and Tarragon

Name: Quinoa Salad with Peaches and Tarragon
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 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

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Preparation 25 min
Cooking 25 min
Makes 4 to 6 servings

This recipe for refreshing quinoa salad with peaches is ideal for a summer picnic!

Featured in RICARDO Magazine SUMMER COOKOUTS - SPECIAL ISSUE (p. 98)

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 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.

Personal Note

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This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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Quinoa Salad with Peaches and Tarragon

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Ingredients

Preparation

Personal Note

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