Elevate your poke bowl experience by swapping traditional rice for protein-rich quinoa. Enjoy the vibrant flavors of fresh tuna, creamy avocado, and nutrient-dense seaweed in this modern twist on a Hawaiian classic.
Originating from Hawaii, poke bowls traditionally feature fresh, raw fish and rice. This variant uses quinoa for added protein and a modern twist on a classic.
1 cup quinoa
2 cups water
1/2 lb fresh tuna, cubed
1 avocado, sliced
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 tablespoon rice vinegar
1/4 cup sliced green onions
1/4 cup seaweed salad
1 tablespoon sesame seeds
1/4 cup diced cucumbers
1. Rinse the quinoa under cold water. Combine with 2 cups of water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
2. In a bowl, mix soy sauce, sesame oil, grated ginger, and rice vinegar to create the poke sauce.
3. Add fresh tuna cubes to the sauce and let them marinate for 10-15 minutes in the refrigerator.
4. To assemble the poke bowl, place a generous scoop of cooled quinoa at the base of each bowl.
5. Arrange marinated tuna, sliced avocado, seaweed salad, diced cucumbers, and green onions artistically on top of the quinoa.
6. Sprinkle sesame seeds over the entire bowl for added flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 24 hours. For best quality, keep the components separate until ready to serve.
Reheating is not recommended as this dish is best served fresh and cold.
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