Ingredients for Wicklewood's Butterscotch Quinoa
- 1/2 cup (75g) quinoa, toasted using dib's recipe #16399
- 150 ml water
- Evaporated milk, for drizzling (optional)
- 2 tablespoons (30g) unsalted butter
- Brown Sugar
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How to Make Wicklewood's Butterscotch Quinoa
- In a medium saucepan, combine the water and milk. Bring to a boil over medium-high heat.
- Add the toasted quinoa to the boiling liquid. Reduce heat to low, cover, and simmer for about 5-7 minutes, or until almost all the liquid is absorbed and the quinoa is tender.
- Stir in the sugar and butter. Cook over low heat, stirring constantly, until the sugar dissolves and the mixture thickens into a creamy, syrupy butterscotch sauce (about 2-3 minutes).
- Remove from heat. Serve warm or cold. For an extra touch of richness, drizzle with evaporated milk before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
110g
Fat
81g
Carbs
19g