Ahi Tuna Poke Quinoa Bowl Recipe

Recipe By Slurrp

This Ahi Tuna Poke Quinoa Bowl is a healthy and flavorful dish that combines the freshness of ahi tuna poke with the nuttiness of quinoa. The marinated tuna is served over a bed of cooked quinoa and topped with a variety of colorful vegetables and a tangy sesame dressing. It's a light and satisfying meal that is packed with protein, fiber, and essential nutrients. Perfect for a quick and easy lunch or dinner!

4.8
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Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Ahi Tuna Poke Quinoa Bowl
plan
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ingredients serve

Ingredients for Ahi Tuna Poke Quinoa Bowl Recipe

  • 1/2 pound Ahi Tuna, Diced
  • 1.50 tablespoon Soy Sauce
  • 1/2 tablespoon Sesame Oil
  • 1/2 tablespoon Rice Vinegar
  • 1 Green Onions, Thinly Sliced
  • 1 cup Cooked Quinoa
  • 1/2 Avocado, Sliced
  • 1/2 Cucumber, Sliced
  • 1/2 cup Edamame, Cooked
  • 1/2 cup Shredded Carrots
  • as per your need Sesame Dressing, For Drizzling
  • as needed Sesame Seeds, For Garnish
  • as needed Nori Strips, For Garnish

Directions: Ahi Tuna Poke Quinoa Bowl Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the diced ahi tuna with soy sauce, sesame oil, rice vinegar, and green onions. Let it marinate in the refrigerator for at least 30 minutes.
  • STEP 2.Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool.
  • STEP 3.To assemble the bowl, divide the cooked quinoa into serving bowls. Top with the marinated tuna, sliced avocado, cucumber, edamame, and shredded carrots.
  • STEP 4.Drizzle the bowls with the sesame dressing and garnish with sesame seeds and nori strips.
  • STEP 5.Serve immediately and enjoy!

Cooking Tips

  • Make sure to use fresh and sushi-grade ahi tuna for the best flavor and texture.
  • Feel free to customize the toppings based on your preferences. You can add sliced radishes, pickled ginger, or even mango for a touch of sweetness.
  • For added crunch, sprinkle some crispy fried onions or wonton strips on top of the bowl.
  • If you prefer a spicier poke, add some sriracha or chili flakes to the marinade.

Storage and Serving

  • This Ahi Tuna Poke Quinoa Bowl is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • To serve, simply reheat the quinoa and tuna in the microwave or on the stovetop and add fresh toppings and dressing.
  • You can also prepare the components in advance and assemble the bowl just before serving for a quick and convenient meal.
Nutrition
value
402
calories per serving
17 g Fat57 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    57g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    57g
  • Fiber
    2g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    4mg
  • Vitamin A
    134mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    155mg
  • Vitamin B9
    3147mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    2mg
  • Copper
    37mcg
  • Magnesium
    105mg
  • Manganese
    < 1mg
  • Phosphorus
    688mg
  • Selenium
    50mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp