Cinnamon Spiced Quinoa Breakfast Bowl

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

Directions

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.