Ingredients
- null 1 cup RiceSelect® White Quinoa
- null 3 cups unsweetened almond milk
- null ⅛ tsp sea salt
- null ¼ cup coconut sugar
- null ½ tsp cinnamon
- null ¼ tsp nutmeg
- null ¼ tsp ground cardamom
- null 2 Tbsp tahini paste
- null 2 Tbsp lemon juice
- null 2 Tbsp water
- null 1 tsp vanilla extract
- null ¼ cup honey
- null 1 cup raspberries
- null 4 figs, sliced
- null ¼ cup pistachios, toasted and chopped
- null 4 tsp toasted sesame seeds
Instructions
- Combine quinoa, almond milk and salt; bring to boil. Reduce heat to low; cook, stirring occasionally, for 20 to 25 minutes or until quinoa is very tender.
- Remove from heat. Stir in coconut sugar, cinnamon, nutmeg and cardamom.
- Meanwhile, whisk together tahini paste, lemon juice, 2 tbsp water and vanilla until smooth. Stir in honey.
- Divide quinoa among 4 bowls. Top with raspberries and figs. Sprinkle with pistachios and sesame seeds. Drizzle with tahini sauce, if desired.