Wicklewood's Butterscotch Quinoa

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.

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 4 tablespoons toasted quinoa
• 150 ml water
• 30 ml light evaporated milk (plus extra for serving)
• 1 ounce butter
• 1 ounce brown sugar

Directions:

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. Reduce the heat and stir in the sugar and butter.
3. Continue to cook gently until thick and syrupy, stirring constantly.
4. Serve hot or cold with a drizzle of evaporated milk.

Reviews

[PaNik]

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.

[Ophirmom]

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

[Mommy2two]

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!