Instant Pot Lemon Quinoa so fluffy and delicious topped with toasted almonds and a drizzle of Yogurt Dill Sauce. If there were ever a recipe to convert all the negative quinoa critics, this would be the one!
If you've ever thought to yourself:
“Ya know, I just don't think I'm a quinoa type.”
Hold the phone. Let's change that right now.
Never did I ever think I'd gush so much over a bowl of quinoa, but this dish seriously takes it up a few thousand extra notches.
IT IS SO FLIPPIN' GOOD!
And for those out there saying,
“Sure, but did the hubs and kids like it?”
Husband – a thousand percent yes. Even said, “Wow, I didn't know quinoa could taste this good”.
Kids – well . . . 1 out of 3 ain't bad. One kid can't seem to get over the time his sis told him they were frog eyes. Darn gag reflex.
But forget about them: they are palates in progress. I can't wait for you to bite the bullet and jump on the quinoa train with me!
WHY YOU WILL LOVE INSTANT POT LEMON QUINOA WITH YOGURT DILL SAUCE
- THAT TEXTURE: The Instant Pot just does it right. Best fluffy quinoa texture, over any other method I've ever tried.
- OODLES OF FLAVOR: Just like rice is bland when it's not treated right, quinoa can be a bit boring too. Not this one! Onion, garlic, spices, and lemon have it alive with addictive flavor.
- YOGURT DILL SAUCE: I made a double batch of this and put it on everything I ate for the next 3 days. Creamy and herbaceous, with the brightness of lemon to make it extra tasty.
- TOASTED SLIVERED ALMONDS: Do you squeal when you see perfectly toasted slivered almonds in grain dishes too? Love that roasted flavor and delightful crunch!
- VERSATILE: You could eat this as a main course (quinoa is a protein machine), but it also makes a great base for grilled chicken, grilled steak, roasted veggies . . . heck, even air fried chicken nuggets from the freezer tasted amazing with it.
HOW TO MAKE LEMON QUINOA IN THE PRESSURE COOKER
- Sauté the onions and garlic
- Add quinoa, stirring to brown and toast it a bit, then add broth and start cooking
- While it cooks, mix up the Yogurt Dill Sauce
- Toast up some almonds
- Fluff up the quinoa with a fork
- Toss in lemon juice and herbs
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- PROPER QUINOA TREATMENT: If you don't buy “pre-rinsed quinoa” you need to rinse it. Throw it in a strainer and rinse under cold water for a minute or two.
- TOAST THE QUINOA: Another quinoa trick is to toast it just a minute before adding the broth. This gives it a delightful nutty flavor.
- SUBMERGE THE QUINOA: Make sure every bit of quinoa is submerged under the cooking liquid. If it gets stuck to the sides of the pan, it will stay crunchy.
- FORK FLUFF: Instead of stirring quinoa with a spoon after it's cooked, use a fork like you would with rice to make sure it fluffs instead of clumps.
- USE FRESH LEMON JUICE: This recipe definitely needs fresh lemon juice if possible. The flavor is SO MUCH BETTER than bottled.
- THE YOGURT DILL SAUCE: I beg of you not to skip the sauce. It plays so well with the toasty flavors in the quinoa and the crunchy almonds. Homemade yogurt is the best, but a store-bought Greek yogurt will also work.
- TOASTED ALMONDS: It's an easy step and it's so worth it! Toasting nuts brings out another level of flavor and it makes a big difference with this dish.
- GRILLED CHICKEN: The BEST way to serve this is with juicy grilled chicken. I can't recommend this enough!
HOW TO STORE, REHEAT, AND FREEZE
- Store: Cool leftovers and store in the fridge in a sealed container for up to 4 days.
- Reheat: Gently reheat in the microwave or in a pan on the stovetop. Add a splash of water or broth if it seems dry.
- Freeze: Cool leftovers and place them in a freezer-safe container for up to 3 months. Let thaw overnight in the fridge and reheat as directed above.
MAKE AHEAD TIPS
Almonds can be toasted several days in advance and stored in an airtight container. I actually store toasted nuts in the freezer for weeks at a time.
Dice onion and mix up the Yogurt Dill Sauce up to 3 days in advance as well.
WHAT TO SERVE WITH LEMON QUINOA
- GRILLED MEAT: Fish, chicken, steak, pork . . . they will all taste amazing with the quinoa.
- ROASTED VEGETABLES: Broccoli is my favorite, but cauliflower, butternut squash, asparagus, and green beans all work.
VARIATIONS
- SPICY QUINOA: I like to throw in red pepper flakes or diced jalapeno for a little extra kick.
- BALSAMIC QUINOA: A drizzle of balsamic glaze over the final product is a great alternative to the yogurt sauce.
I'm so excited to see if we can get a few more members on our quinoa lovin' train!
This dish is filling, healthy, and simple as can be. Let me know what you think in the comments below!
Enjoy!
MORE INSTANT POT QUINOA RECIPES
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT LEMON QUINOA
Instant Pot Lemon Quinoa with Yogurt Dill Sauce
Easy, satisfying Instant Pot Lemon Quinoa is the perfect side dish for any dinner.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ teaspoon cumin
- 1 cup raw quinoa, rinsed and drained if it’s not pre-rinsed
- 1 ½ cup water or chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- Juice of 1 lemon (3-4 tablespoons)
- ½ cup fresh parsley, chopped (I prefer Italian parsley)
- 1 teaspoon dried thyme
- ¼ cup slivered almonds, toasted
For the Yogurt Dill Sauce
- ¼ cup plain yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh dill
Instructions
- Preheat the pressure cooker by selecting sauté. Add the olive oil. When hot, add onions and sauté until soft, about 5 minutes. Add garlic and cumin and sauté for 30 seconds.
- Add quinoa. Constantly stir to toast the quinoa, about 1 minute.
- Add water or chicken broth, salt, and pepper; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
- While the quinoa cooks, make the Yogurt Dill Sauce by whisking all of the ingredients together in a bowl. Set aside.
- When cooking is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
- Fluff the quinoa with a fork.
- Add lemon zest, lemon juice, parsley, and thyme. Stir gently with the fork.
- Serve quinoa hot with a drizzle of the Yogurt Dill Sauce and a sprinkle of toasted almonds on top. Garnish with extra chopped parsley if desired.
Notes
- To toast the almonds, put them in a dry sauté pan over medium heat. Stir and toss the almonds while they toast so they don’t burn. As soon as they start browning, remove them from the heat and dump them onto a plate to cool.
- I like to buy pre-rinsed quinoa to save myself a step. If your quinoa is not pre-rinsed, place it in a fine-mesh sieve and rinse under cool water for a minute or two. This is worth the extra step, the flavor is MUCH better.
- Make sure quinoa is completely submerged in the water in the pot before cooking so you don’t have crunchy pieces left on the side of the pot.
- I suggest using fresh lemon juice vs bottled for this recipe. The flavor really makes this quinoa shine.
Keywords: Instant Pot Quinoa, Lemon Quinoa, Healthy Side Dish
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