Wicklewood's Butterscotch Quinoa

READY IN: 10mins
Recipe by WicklewoodWench

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.

Top Review by 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.

Ingredients Nutrition


  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.

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