Allulose Tahini Quinoa Breakfast Bowl
Servings
2
Prep time
25
minutesCooking timeminutes
Calorieskcal
Total time
25
minutesIngredients
unsweetened almond milk
organic quinoa
Wholesome Allulose Granulated Sweetener divided
Tahini Paste
Lemon Juice
Simply Organic Vanilla
Simply Organic Ground Cinnamon
Simply Organic Cardamom
Simply Organic Nutmeg
Fresh Raspberries
Figs Sliced
Pistachios Chopped
Toasted Sesame Seeds
Directions
- 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.
