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allulose tahini quinoa breakfast bowl

Allulose Tahini Quinoa Breakfast Bowl

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Prep Time 25 minutes
Total Time 25 minutes
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
 

  1. 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.
  2. Remove from heat and stir in 3 tbsp Allulose Granulated Sweetener, adding up to 2 tbsp more almond milk for desired consistency.
  3. Meanwhile, whisk together tahini paste, lemon juice, 2 tbsp water and vanilla until smooth. Stir in remaining Allulose Granulated Sweetener, cinnamon, cardamom and nutmeg.
  4. Divide quinoa between 2 bowls
  5. 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