Cilantro Lime Quinoa

Bowl of quinoa garnishes with lime wedges and fresh cilantro leaves.

5 from 2 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Fusion, Mexican

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

Servings:

Calories: 109kcal

Author: Amy Katz

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

US Customary - Metric

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.
1 cup quinoa, 1¼ cups vegetable broth
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.
½ cup cilantro, 2 Tablespoons lime juice, 1 Tablespoon lime zest, salt

Stove top method:

Add the quinoa and 2 cups vegetable broth to a sauce pan and bring to a boil.
1 cup quinoa, 1¼ cups vegetable broth
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.
½ cup cilantro, 2 Tablespoons lime juice, 1 Tablespoon lime zest, salt

Notes

Rinse the quinoa well using a fine mesh strainer before cooking to help remove any possible bitterness.

Be sure to zest the lime before juicing it.

Leftovers will last refrigerated in an airtight container for 3 to 5 days or frozen for up to 2 months.

Nutrition