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Put the quinoa into a saucepan and cover with cold water. Bring to a boil over a medium-high heat, then reduce to a low-medium heat. Cover and simmer for 14 minutes, or until soft and fluffy.
Drain the quinoa into a bowl and refresh with cold water, then set aside. Put the peach slices onto a tray, squeeze the lemon juice on top and sprinkle with salt.
In a large bowl, mix the celery, cucumber, radishes and tomatoes.
In a ramekin, stir the peach purée with the tarragon vinegar.
Add the quinoa, raisins, pumpkin seeds, chopped tarragon and rapeseed oil to the bowl of vegetables, then stir to combine.
Place a 90 mm ring on the serving plate and build a rose shape with the sliced peaches inside the borders of the ring. Fill the middle with the quinoa salad, then top with the puffed quinoa.
Remove the ring and drizzle the coulis around the salad, then garnish with the flowers.
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