July 27, 2022
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
- 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.
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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