The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

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!


  • 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)


  • 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:


  • 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.