Wicklewood's Butterscotch Quinoa |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
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.
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