Allulose Tahini Quinoa Breakfast Bowl
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
Instructions
- 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
Tip: Substitute sliced strawberries for raspberries if desired.