Give quinoa a flavor boost with this easy Cilantro Lime Quinoa recipe. It only requires 5 ingredients and can be prepared on the stove or in an Instant Pot. Enjoy it as a side with your favorite Mexican dishes or in a bowl with beans and vegetables.
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Quinoa may not be as popular as rice, but it's just as versatile. It cooks quickly and takes on the flavors of whatever it's prepared with.
One of the easiest ways to give it a boost is with fresh herbs. This is the key to recipes like Moroccan-inspired orange quinoa and Middle Eastern-inspired quinoa salad.
And this Cilantro Lime Quinoa is no exception. The fresh cilantro, along with lime zest and juice, makes this Mexican-inspired side dish extra tasty.
Why you'll love this recipe
- It's a simple way to add more flavor to quinoa.
- It's ready in 30 minutes or less.
- You can enjoy it as a side dish or add it to your favorite dishes like bowls and burritos.
Ingredients
- Quinoa (any color can be used including white, red, and tricolor)
- Vegetable broth
- Lime (both the zest and the juice)
- Fresh cilantro
- Salt
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Instructions
Cilantro Lime Quinoa can be prepared in an Instant Pot pressure cooker or in a pot on the stove. Either way you make it, the first step is cooking quinoa in vegetable broth.
Instant Pot method: Pressure cook on high for 5 minutes and allow the pressure to release naturally.
Stovetop method: Bring to a bowl, then reduce the heat to low. Simmer covered for 15 minutes. Remove the pot from the heat and allow to rest for 5 minutes.
Fluff with a fork and stir in chopped cilantro, lime juice, lime zest, and salt, and enjoy!
Amy's tips
- Rinse the quinoa well under cold water using a fine mesh strainer. This helps eliminate any potential bitterness.
- Don't forget to zest the lime before juicing it.
- If you make a larger or smaller amount of quinoa in the Instant Pot, the cooking time remains the same, but the time it takes to come up to pressure and to release the pressure will change. The larger the quantity, the longer the times will be.
Serving suggestions
This seasoned quinoa is wonderful as a side dish with sweet potato tacos or hearts of palm ceviche. It's delicious eaten hot or at room temperature.
You can also turn it into an easy bowl meal with lentils, greens, and salsa. Or enjoy it with black beans, spicy roasted cauliflower, and quick guacamole.
Cilantro Lime Quinoa even works as a side with stir fried chickpeas and vegetables or coconut cabbage curry.
And you can turn the leftovers into a delicious grain salad by adding diced red onions or sliced green onions, fresh or frozen defrosted corn kernels, and your favorite canned beans.
Storing and freezing
Leftovers will last refrigerated in an airtight container for 3 to 5 days or frozen for up to 2 months.
Recipe FAQs
If fresh limes are unavailable, you can substitute 2 tablespoons of bottled lime juice, which is approximately the amount of juice in one lime. You may want to add a little extra in place of the lime zest, but it's best to taste the dish before you add more.
Most quinoa is sold pre-rinsed, so it's safe to eat without rinsing it first. But some people enjoy the taste better when it's rinsed before cooking.
More vegan quinoa recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Cilantro Lime Quinoa
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Ingredients
- 1 cup quinoa, (any color) rinsed and drained
- 1¼ cups vegetable broth, for Instant Pot method or 2 cups for stove top method
- ½ cup cilantro, chopped
- 2 Tablespoons lime juice, from approximately 1 lime
- 1 Tablespoon lime zest, from approximately 1 lime
- salt, to taste
Instructions
Instant Pot method:
- Add the quinoa and 1¼ cup vegetable broth to the Instant Pot. Close the lid and select the pressure cook (manual) button. Set the timer for 5 minutes on high.
- 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 cilantro, lime juice, and lime zest. Taste and add salt, as desired.
Stove top method:
- Add the quinoa and 2 cups vegetable broth to a 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 cilantro lime juice, and lime zest. Taste and add salt, as desired.
Notes
Nutrition
Nutritional information is an estimation only.
Lynn says
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!
Amy Katz says
Thank you so much, Lynn! I was the same way about quinoa, but now I really enjoy it.
Kiran A says
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?
Amy says
Hi Kiran, it will last for up to 5 days in the refrigerator. Enjoy!
Morgan says
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?
Amy says
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.
Linda says
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!
Amy says
Thank you, Linda! I'm so happy you enjoyed it!