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quinoa poke bowl with ahi tuna, edamame and avocado
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5 from 14 votes

Quinoa Poke Bowl

Homemade Quinoa Poke Bowls are made with seared ahi tuna steaks, cooked quinoa and a variety of creamy and crunchy toppings. Make it on a busy weeknight for a fun, quick and nutritious lunch or dinner.
Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: dinner, lunch
Cuisine: American, Hawaiian
Servings: 2 servings
Calories: 490kcal
Author: Agnieszka

Ingredients

  • 1 cup cooked quinoa red, white or multicolor
  • 2 4-6 oz ahi tuna steaks 1-inch thick
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon avocado oil or other plant oil
  • ½ mango sliced into strips
  • ½ medium avocado sliced
  • 4 oz shelled edamame steamed and cooled
  • 1-2 mini cucumbers cut into 1-inch slices
  • 2 cups baby spinach or greens chopped
  • 1 green onion sliced thin
  • ½ teaspoon furikake or black sesame seeds

For poke sauce:

  • 2 tablespoons avocado oil or other plant oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons reduced sodium soy sauce or coconut aminos
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon honey or maple syrup

Instructions

  • Make the sauce. In a small bowl whisk together soy sauce (coconut aminos or tamari), avocado oil, rice vinegar, honey (or maple syrup), ginger and sliced green onion. Set aside
  • Sprinkle tuna steaks with salt and pepper on both sides.
  • Heat a non-stick or well-seasoned cast iron skillet on medium high heat until hot, then add oil. Sear the tuna on both sides according to your preferences (1 – 1½ minutes per side for medium rare, 30 seconds for very rare, 2 – 2½ minutes for medium well done). Immediately transfer to a plate and let cool slightly.
  • Once cooled, cut tuna steaks into bite-size cubes.  
  • Arrange quinoa and veggies in a bowl. Start with cooked quinoa, add edamame, sliced cucumber and baby spinach (or greens). Then add cubed seared tuna.
  • Add sliced mangoes and avocado.
  • Sprinkle the dish with furikake or black sesame seeds.
  • Drizzle with poke sauce and serve!

Notes

I like to arrange my bowl ingredients in small “groups” around the bowl for visual effect but you can also just dump them in, salad-style.
If you have good quality sushi-grade tuna, you can skip the searing and add it raw. In that case I like to mix it with some of the poke sauce and leave the fish to marinade while I’m preparing the bowl.
Carrots, radishes and bell peppers will also work great in this bowl.
To make this dish low-carb, leave out edamame and swap quinoa for cauliflower rice.

Nutrition

Calories: 490kcal | Carbohydrates: 49g | Protein: 15g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 0.4mg | Sodium: 906mg | Potassium: 1208mg | Fiber: 11g | Sugar: 15g | Vitamin A: 3642IU | Vitamin C: 38mg | Calcium: 141mg | Iron: 5mg