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    You are in: Home / Recipes / Wicklewood's Butterscotch Quinoa Recipe
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    Wicklewood's Butterscotch Quinoa

    Wicklewood's Butterscotch Quinoa. Photo by WicklewoodWench

    1/1 Photo of Wicklewood's Butterscotch Quinoa

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    WicklewoodWench's Note:

    Whether for breakfast or dessert, you can completely justify the butterscotch in this dish because of the protein packed quinoa. I always use Dib's recipe for toasted quinoa #16399 it is perfect for this recipe as the nuttiness produced by toasting compliments perfectly the butterscotch flavour. Update: I've tried to correct the fluid amount several times without success(editing glitches) but it is supposed to read; 150 ml water and 30ml milk.

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    Units: US | Metric


    1. 1
      Place the water and milk together in a pan and bring to a boil, add the quinoa and continue to boil until almost all the liquid is absorbed.
    2. 2
      Reduce the heat and stir in the sugar and butter.
    3. 3
      Continue to cook gently until thick and syrupy, stirring constantly.
    4. 4
      Serve hot or cold with a drizzle of evaporated milk.

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    Ratings & Reviews:

    • on January 11, 2012


      The flavor of this dish was amazing. In reality, though, it is very heavy and very sweet even for dessert. I doubled the recipe and only used 1.5 ounces of butter and sugar and it was still very sweet. I will have to continue to adjust that in the future. I often use evaporated milk, but for this recipe I may go to regular milk and reduce the sugar (but not the butter) a little more. I grilled some pineapple tidbits and placed them on top. I also think banana would go nicely. Thanks, WicklewoodWench. I will try this again.

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    • on April 13, 2011


      First, let me say this is DELICIOUS! I think I have found my favorite way to eat quinoa. I contacted the chef because my first attempt went a little off due to the amount of liquid needed (according to WW it's actually 150 ml water and 30 ml milk). My first attempt went something like this: 500 ml water, 300 ml 1% milk and a simmer of about 45 minutes. It never got more firm than a soup, but the flavor was divine (and the grain had a wonderful creaminess from the long simmer time). My 2nd attempt was with 150 ml water, 30 ml 1% milk and a 15-minute simmer time. This time the grain came together like oatmeal. It had a pleasant chewiness and the butterscotch flavor was fantastic. I'm think in the future I'll mix it up with the amount of time I simmer (depending on the level of creaminess I want--or how long I'm willing to stand over the stovetop and stir! Both times I used toasted quinoa and I loved the flavor. WicklewoodWench, thanks for posting, and for responding for my request for help, I'm so glad I tried this recipe!

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    • on May 18, 2011


      This was really delicious! I also used toasted quinoa, and it turned out very tasty. I only had regular milk, but it worked fine.

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    Nutritional Facts for Wicklewood's Butterscotch Quinoa

    Serving Size: 1 (280 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 507.1
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 16.3 g
    Cholesterol 70.2 mg
    Sodium 250.8 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 2.9 g
    Sugars 27.5 g
    Protein 8.3 g

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