Cinnamon Spiced Quinoa Breakfast Bowl



2 cups unsweetened almond milk (approx)
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 vanilla
1 pinch each ground cinnamon, cardamom and nutmeg
1 cup raspberries
2 figs, sliced
2 tbsp chopped pistachios
4 tsp toasted sesame seeds


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.

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


Wholesome Allulose Zero Calorie Granulated Sweetener

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