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Cinnamon Spiced Quinoa Breakfast Bowl

Allulose recipes

Dietary Restrictions

  • gluten_free
  • naturally_vegan


  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.

Tip: Substitute sliced strawberries for raspberries if desired.

Makes: 2 servings

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


  • 2 cups unsweetened almond milk (approx)
  • 2/3 cup organic quinoa
  • 1/3 cup Wholesome Allulose Granulated Sweetener, divided
    Allulose Zero Calorie Granulated Sweetener
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  • 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