Wicklewood's Butterscotch Quinoa

"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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photo by WicklewoodWench photo by WicklewoodWench
photo by WicklewoodWench
Ready In:
10mins
Ingredients:
5
Serves:
1
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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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RECIPE SUBMITTED BY

<p><img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /></p> <p><span><span><strong>...and so the wench,the maid and the village idiot lived happily ever after.</strong></span></span></p> <p>I have always loved my food (not just my own but anyone's who offered it to me),,,&nbsp; then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest.</p> <p><span><span><strong>The other man in my life</strong></span></span></p> <p><img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 /></p>
 
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