This coconut lime quinoa is made with only three ingredients and goes with everything – from breakfast to dinner. It's also vegan + gluten-free too!
If you’ve ever been wanting a quinoa recipe that goes with everything, this is it.
Seriously. From sweet, to savory. From breakfast to dinner. It’s just plain perfect.
And the best part? It only uses three ingredients!
That’s right. THREE.
Coconut milk, quinoa, and lime. Plain, simple and absolutely amazing.
Truth be told, I’ve never really cooked quinoa in coconut milk before. I always just use water (watch my video tutorial!) and then flavor it afterward.
This has opened up a whole new world. I’ve been dreaming of the possibilities since first tasting it. And don’t worry, when I do make new variations, you know they’ll be coming your way!
For now, just enjoy this crazy delicious and absurdly easy coconut lime quinoa. You’re going to love it.
My favorite uses so far:
with black beans and salsa
topped with a fried egg and chopped avocado
served on top of a salad
used as a taco filling
AND eaten 100% as is!
Sound tasty? Share this with your friends!
More Quick & Easy Quinoa Recipes:
- Kimchi Fried Quinoa
- Quinoa Greek Salad with Chickpeas
- 10 Minute Vegetable Quinoa “Fried Rice”
- Buffalo Cauliflower Quinoa Mac + Cheese
- Spicy Green Mexican Quinoa
3-Ingredient Coconut Lime Quinoa
- 2 cups coconut milk any variety
- 1 cup quinoa
- 2 limes juice + zest
- Add coconut milk, quinoa and lime juice to a small sauce pan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until all the liquid has been absorbed.
- Remove from the heat stir and let stand until cool.
- Stir in the zest of both limes and serve either as is or slightly reheated.
- Store in an airtight container in the refrigerator for up to five days.
If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!
36 comments on “3-Ingredient Coconut Lime Quinoa”
Love the lime addition! Truth be told, I have been making my quinoa with canned lite coconut milk for over a year now…breakfast is served! I always have some in the fridge and just warm a scoop in the microwave, add some fresh fruit and nuts and top with coconut milk or cashew milk…delish!
I love it! I’m totally doing a breakfast version soon. Soooo good!
Yum, but try not using the microwave ever it does something like change foods dna.
Microwaves are a.non ionizing form of radiation which means they cannot break apart the nucleus of a cell they cannot break DNA apart and there is no evidence to suggest that it could cause cancer. Laws of physics 🙂
You can however easily over cook your food in a microwave which would reduce the amounts of nutrients left in your over cooked food. Nothing to be scared of
Anything cooked in coconut milk is amazing!
Ain’t that the truth! Coconut all day, every day!
If you don’t have real limes, about how much lime juice should be used?
I think you could, but you’d want to make sure that it’s pure lime juice (not the stuff that comes in the little green bottles). I mean you could use that but it wouldn’t taste as good 😉 I’d say you’d want about 2 tablespoons of juice. Enjoy!
I just love quinoa! I just made some yesterday 😉 your dish looks so yummy and simple! I love that ! definitely need to try this!
Thanks!! Hope you do end up trying it 🙂 Make sure to stop back and let us know how it turns out! xo
OK, made this and it’s delish!!! Tx Alyssa!
I served this with some lime vinaigrette marinated salmon that I grilled along w/ some asparagus. OMG, perfect combo!
This is soon good. I used it in tacos with lettuce, tomato and avocado. delicious. Yesterday I just heated a few spoonfuls in the microwave and had it for lunch. Now this morning I am wondering what I can do with it for breakfast. I may just have it with some vanilla yoghurt that I have in the fridge. Thank you for this recipe. I need to make some more breakfast cookies as well.
Did you prewash the quinoa?
I just made this for dinner tonight and it was fabulous! Thank you so much for the recipe, I added a little sea salt and finely chopped cilantro for a bit of a twist, it was a great side kick to my Asian Meatball lettuce wraps! Thanks again, I’ll be posting a pic on Instagram shortly with your hash tag!
So glad you enjoyed it! Love the idea of pairing it with asian meatballs…yum!
I thought I would never enjoy quinoa. I made this recipe and I can not stop eating it! And my gluten/dairy/egg free body is eternally grateful. This recipe is absolutely perfection.
Kudos to a successful career.
Yayy!!! That’s the best comment ever 🙂 xoxo
It look delicious and i want to try it , but if i don’t have coconut milk, can i use almond milk?
You could, yes, but then it wouldn’t be coconut quinoa 😉
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I’m trying this with coconut water (because it’s all I have). I hope it doesn’t ruin it. I’ll have to try with the coconut milk later.
I don’t think it will! It will just be a tad bit sweeter than if you used coconut milk 🙂 Let me know how it turns out! xo
My quinoa tastes great but came out very gluey and not at all fluffy like your photo. Should I not have included the cream from the top of my can of coconut milk?
Hmmm perhaps it might have been a little overcooked! I would try cooking less time next time 🙂
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Just tried this and yum! I think I overcooked it aa little because it wouldn’t absorb all the liquid but it still tastes so good I’ll definitely be using this recipe a lot 🙂
Maybe try a tiny bit less liquid next time 🙂
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this recipe needs a little work. First, it should specify lime size. Either one large lime, or two very small ones. Second, there should be specification on whether or not to use the cream top of the coconut milk. Finally, coconut milk comes in cans of 13.5 oz, so in the case you’re supposed to use the cream top, what are you going to do with the now open 3/4 of can you have left? I would like to see this recipe adjusted, keeping the above in mind. Especially the bit about lime juice, since quinoa to liquid ratios really matter.
Thanks for the feedback!