Rinse the quinoa and cook it in water until tender. Drain the quinoa and heat the oil in a large pan. Lightly fry the quinoa and the finely chopped garlic in the pan then add the turmeric and the Ecomil almond cuisine cooking cream. Rinse the asparagus, cut off the ends and cut the asparagus into small pieces. Now put the pieces into the pan with the quinoa for 5 to 10 minutes. Put the quinoa and asparagus in a plate or a bowl and wait until cold. Add finely chopped almonds and a handful of raisins. The salad can now be served with lemon slice.