1 cup quinoa, rinsed if necessary
1 (13.66-oz.) can of coconut milk
1/4 cup water
1/4 teaspoon salt
1 small lime, zested and juiced
- Check the quinoa package to see if your quinoa needs rinsed. If it does, pour 1 cup of quinoa into a fine mesh strainer and rinse thoroughly with cold water.
- Place quinoa, canned coconut milk, water, and salt into the rice cooker.
- I use the quick cook setting on my Zojirushi Umami Rice Cooker, and then press the start button to start the cooking process.
- The rice cooker will beep after about 30 minutes. For a standard rice cooker without all of the bells and whistles, one cooking cycle should be enough to do it. Note that you should let the quinoa set for about 4-5 minutes after it’s done cooking and then fluff it.
- Stir in the zest and juice of one small lime to taste, adjust the salt as desired, and it’s ready to serve.
Cooking Quinoa in an Instant Pot
To cook quinoa in your Instant Pot, simply follow the instructions for rinsing and place all of the ingredients in the instant pot liner. Use the manual setting to cook it for one minute at pressure (really!) and then allow it to natural pressure release for up to 10 minutes. Fluff and stir in the lime zest and juice as indicated above.
Cooking Quinoa on the Stovetop
To cook quinoa on your stovetop, simply follow the instructions for rinsing and place all of the ingredients in a saucepan. Bring the mixture to a boil, cover with a lid, and simmer on low for 15 minutes. Let the quinoa set for about 4-5 minutes after it’s done cooking. Fluff and stir in the lime zest and juice as indicated above.
- If you substitute coconut milk beverage for the canned coconut, use 2 cups and omit the water.
- I’ve had a few people remark on Pinterest that they thought their coconut lime quinoa turned out bland. This is why seasoning to taste is SO important, folks! Season with additional salt after cooking, and add more lime juice until you’re satisfied with the flavor.
Original Recipes visit: Coconut Lime Quinoa @ unsophisticook.com