Quinoa Salad with Peaches and Tarragon

  • 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!



  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.

To help you with this recipe

RICARDO Digital Rice Cooker

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.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1/6 de la recette

Content % Daily Value
Calories 280  
Total Fat 14 g  
Saturated Fat 2 g  
Sodium (salt) 45 mg  
Carbohydrates 33 g  
Fibre 6 g  
Protein 8 g