Spring Tabouli

Spring Tabouli or quinoa asparagus salad makes a perfect meal for when weather is starting to warm up. Filled with green veggies, nutritious quinoa and a delicious homemade almond butter based dressing- it´s creamy, refreshing, satisfying and super tasty. Enjoy!

INGREDIENTS

• 1 cup quinoa (dry)
• 1 1/2 cup water
• Pinch salt
• 1 bunch asparagus, chopped into 1 inch pieces
• 2 cups shelled fresh English peas (or substitute shelled edamame, radishes, cucumber, snow peas or even spring greens. Canned work as well.
• 3 green onions– thinly sliced at a diagonal
• ½ cup Italian parsley or fresh dill
• 1/4 cup sliced or slivered almonds, toasted ( optional, or sub other nut or seed)

Dressing:

• ½ cup raw almonds or ¼ cup almond butter made with the NutraMilk
• 1 clove garlic
• ½-¾ cup water
• ¼ cup vegetable oil
• 1 tbsp. lemon juice, fresh

Optional toppings:

• Avocado
• Sunflower sprouts
• Feta cheese
• Homemade pesto:
• Pistachio Pesto
• Avocado Hemp Pesto
• Almond Pesto
• Walnut pesto
• Sweet Pea & Mint Pesto
• Sprouted Sunflower Seed & Kale Pesto
• Pumpkin Seed Butter Spinach Pesto

INSTRUCTIONS

• Start by making dressing in the NutraMilk:
• Place almonds and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• Add garlic, water, vegetable oil, and lemon juice and process until smooth. Season with salt and pepper.
• Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.
• While the quinoa is cooking, blanch the peas and asparagus in salted boiling wáter (if fresh) for just a few minutes, until bright and tender. Rinse under cold water.
• Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add dressing and toss until all is well coated.
• Taste, adjust salt and lemon, adding more if you like.
• Serve with optional avocado, feta, goat cheese, sunflower sprouts and/or pesto.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Feasting at Home.