Cinnamon Spiced Quinoa Breakfast Bowl

GLUTEN FREE | NATURALLY VEGAN

INGREDIENTS

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


INSTRUCTIONS

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

TRY IT WITH

Wholesome Allulose Zero Calorie Granulated Sweetener


Many Wholesome products are qualified to use the following:

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