Name: Allulose Tahini Quinoa Breakfast Bowl
Prep time: 25 min
Total time: 25 min
Ingredients: 2 cups unsweetened almond milk; 2/3 cup organic quinoa; 1/3 cup Wholesome Allulose Granulated Sweetener divided; 1/4 cup Tahini Paste; 1/4 cup Lemon Juice; 1/2 tsp Simply Organic Vanilla; 1 pinch Simply Organic Ground Cinnamon; 1 pinch Simply Organic Cardamom; 1 pinch Simply Organic Nutmeg; 1 cup Fresh Raspberries; 2 Figs Sliced; 2 tbsp Pistachios Chopped; 4 tsp Toasted Sesame Seeds

Allulose Tahini Quinoa Breakfast Bowl

Print Recipe Pin Recipe

Prep Time 25

Total Time 25

Servings: 2

Ingredients Method Notes

Ingredients

2 cups unsweetened almond milk
2/3 cup organic quinoa
1/3 cup Wholesome Allulose Granulated Sweetener divided
1/4 cup Tahini Paste
1/4 cup Lemon Juice
1/2 tsp Simply Organic Vanilla
1 pinch Simply Organic Ground Cinnamon
1 pinch Simply Organic Cardamom
1 pinch Simply Organic Nutmeg
1 cup Fresh Raspberries
2 Figs Sliced
2 tbsp Pistachios Chopped
4 tsp Toasted Sesame Seeds

Method

Combine almond milk and quinoa; bring to boil over medium-high heat. Reduce heat to low. Cook, stirring occasionally, for 15 to 20 minutes or until quinoa is tender.
Remove from heat and stir in 3 tbsp Allulose Granulated Sweetener, adding up to 2 tbsp more almond milk for desired consistency.
Meanwhile, whisk together tahini paste, lemon juice, 2 tbsp water and vanilla until smooth. Stir in remaining Allulose Granulated Sweetener, cinnamon, cardamom and nutmeg.
Divide quinoa between 2 bowls
Top with raspberries and figs. Drizzle with tahini sauce. Sprinkle with pistachios and sesame seeds.

Notes

u003cliu003eu003cstrongu003eTip:u003c/strongu003e Substitute sliced strawberries for raspberries if desired.u003c/liu003e

Allulose Tahini Quinoa Breakfast Bowl