CINNAMON SPICED QUINOA BREAKFAST BOWL

CINNAMON SPICED QUINOA BREAKFAST BOWL

INGREDIENTS:

2 cups unsweetened almond milk (approx)
2/3 cup organic quinoa
1/3 cup Wholesome Allulose Zero Calorie Granulated Sweetener, divided
1/4 cup tahini paste
1/4 cup lemon juice
1/2 tsp vanilla
1 pinch each ground cinnamon, cardamom and nutmeg
1 cup raspberries
2 figs, sliced
2 tbsp chopped pistachios
4 tsp toasted sesame seeds

NUTRITIONAL FACTS:

Per 1 bowl
Calories 580
Fat 29g
Saturated Fat 3.5g
Cholesterol 0mg
Sodium 200mg
Carbohydrate 68g
Fiber 14g
Sugars 12g
Protein 18g

DIRECTIONS:

Step 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.

Step 2

Remove from heat and stir in 3 tbsp Allulose Granulated Sweetener, adding up to 2 tbsp more almond milk for desired consistency.

Step 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.

Step 4

Divide quinoa between 2 bowls Top with raspberries and figs. Drizzle with tahini sauce. Sprinkle with pistachios and sesame seeds.

Tip: Substitute sliced strawberries for raspberries if desired.

Makes: 2 servings