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