Wicklewood's Butterscotch Quinoa Recipe

This Wicklewood's Butterscotch Quinoa recipe is a delicious and surprisingly healthy treat, perfect for breakfast or dessert! The nutty, toasted quinoa (using dib's recipe #16399 – a must-try!) provides a protein boost that perfectly balances the rich butterscotch flavor. This recipe is quick and easy, ready in just 10 minutes. Prepare to be amazed by the creamy, dreamy texture and irresistible taste!

Prep Time 5 mins
Cook Time 10 mins
Calories 507.2 kcal
Protein 16g
Rating 4.3 (3 Reviews)
Wicklewood's Butterscotch Quinoa 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wicklewood's Butterscotch Quinoa

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How to Make Wicklewood's Butterscotch Quinoa

  1. In a medium saucepan, combine the water and milk. Bring to a boil over medium-high heat.
  2. 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.
  3. 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).
  4. 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