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    Home » Recipes » Vegan Side Dish Recipes

    Cilantro Lime Quinoa (Instant Pot Option)

    By: Amy Katz · Published: Jan 29, 2018 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

    Cilantro Lime Quinoa is easy to make on the stove or in an Instant Pot pressure cooker. It's vegan, gluten-free, and oil-free. Enjoy it as a side with your favorite Mexican dishes or in a bowl with beans and vegetables.

    Cilantro Lime Quinoa with lime wedges and fresh cilantro

    You may have eaten cilantro lime rice, but have you ever tried Cilantro Lime Quinoa? Quinoa is a wonderful whole grain to add to your diet. Besides being gluten-free, it's very nutritious.

    In fact, while brown rice and quinoa contain about the same amount of carbohydrates per serving, quinoa contains more protein and dietary fiber. This means that it will help you stay fuller longer. Plus I love the texture and nutty flavor of the grain-like seeds.

    Bowl of Cilantro Lime Quinoa in front of an Instant Pot electric pressure cooker

    Ingredients

    • quinoa
    • vegetable broth
    • lime (zest and juice)
    • cilantro
    • salt

    Instant Pot

    My favorite way to make Cilantro Lime Quinoa is in the Instant Pot. It really couldn't be easier.

    Just add the rinsed and drained quinoa to the pot with some liquid, set the timer, and walk away. The pressure releases naturally, and you can keep it warm as long as you like.

    But don't worry if you don't have an Instant Pot. Cooking quinoa on the stove requires very little work and only a few more minutes.

    Overhead view of a bowl of Cilantro Lime Quinoa

    Serving suggestions

    I love adding this seasoned quinoa to burrito bowls or enjoying it as a side dish with tacos or hearts of palm ceviche. It's delicious eaten hot or at room temperature.

    Sometimes I'll have it as a quick meal with some beans, greens, and salsa. Or I put some of the quinoa in a bowl with black beans, Spicy Roasted Cauliflower, and guacamole. And you can use it to make Quinoa Burrito Bowls.

    Closeup of overhead of Quinoa Burrito Bowl

    More quinoa recipes

    • Butternut Squash Buddha Bowls
    • Vegan Black Bean Quinoa Casserole
    • Vegan Stuffed Acorn Squash
    • Easy Vegan Quinoa Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    Cilantro Lime Quinoa (Instant Pot Option)

    Cilantro Lime Quinoa (Instant Pot Option)

    Cilantro Lime Quinoa is easy to make on the stove or in an Instant Pot pressure cooker. It's vegan, gluten-free, and oil-free. Enjoy it as a side with your favorite Mexican dishes or in a bowl with beans and vegetables.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, oil-free, soy-free, vegan
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 108kcal
    Author: Amy Katz

    Ingredients

    • 1 cup quinoa, (any color) rinsed and drained
    • 1 ¼ cups vegetable broth, (for Instant Pot method) or 2 cups for stove top method
    • 2 Tablespoons lime juice
    • zest of one lime
    • ½ cup chopped cilantro
    • salt, to taste
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    Instructions

    Instant Pot method:

    • Add the quinoa and 1 ¼ cup vegetable broth to the Instant Pot. Close the lid and select the manual button. Set the timer for 5 minutes.
    • When the 5 minutes is up, allow the pressure to release naturally.
    • Once the pressure has been released, remove the lid and stir in the lime juice, lime zest, and cilantro. Taste and add salt, as desired.

    Stove top method:

    • Add the quinoa and 2 cups vegetable broth to a 2-quart sauce pan and bring to a boil.
    • Cover the pot and lower the heat to low. Simmer for 15 minutes with the lid on.
    • After 15 minutes, remove the pot from the heat. Keep covered and allow to rest for 5 minutes.
    • Remove the lid and stir in the lime juice, lime zest, and cilantro. Taste and add salt, as desired.
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    Nutrition

    Calories: 108kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Sodium: 197mg | Potassium: 166mg | Fiber: 1g | Vitamin A: 195IU | Vitamin C: 1.9mg | Calcium: 13mg | Iron: 1.3mg

    Nutritional information is an estimation only.

    More Vegan Side Dish Recipes

    • 35 Palate-Pleasing Vegan Potato Recipes
    • Air Fryer Green Beans
    • Vegan Mac and Cheese Without Cashews
    • Crispy Roasted Sweet Potatoes
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Lynn

      May 29, 2020 at 10:36 am

      5 stars
      This recipe is wonderful and so easy to make! I wasn’t a fan of quinoa because I found it so blah. What a difference two simple additions made. Now I can’t wait to try new quinoa recipes!

      Reply
      • Amy Katz

        May 29, 2020 at 11:12 am

        Thank you so much, Lynn! I was the same way about quinoa, but now I really enjoy it.

        Reply
    2. Kiran A

      August 12, 2018 at 9:12 am

      How long can the quinoa be stored. I am planning to meal prep and was wondering if I made it this Weekend to take for lunch later this week, will it be alright?

      Reply
      • Amy

        August 12, 2018 at 11:48 am

        Hi Kiran, it will last for a week in the refrigerator. Enjoy!

        Reply
    3. Morgan

      June 21, 2018 at 10:14 am

      Brilliant! We only use quinoa (no rice) and it's never occurred to me to cook it in my IP. Planning to make this as a side for our taco soup tonight. Do you suppose I can double this with good results?

      Reply
      • Amy

        June 21, 2018 at 10:16 am

        Thanks Morgan! Yes, you can double the recipe. The cooking time will be the same, but the time to come up to pressure will be a little longer with the larger quantities.

        Reply
    4. Linda

      March 25, 2018 at 12:35 pm

      5 stars
      Another great use for my 3qt IP. Really enjoyed this combo. I used water instead of broth since I didn't have any but I didn't miss it - especially with all the lime goodness. I'll make it this way again. Yum!

      Reply
      • Amy

        March 25, 2018 at 12:44 pm

        Thank you, Linda! I'm so happy you enjoyed it!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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