Poke Bowl with Quinoa

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 2
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Welcome to the vibrant world of poke bowls! This Poke Bowl with Quinoa is a delightful twist on the traditional Hawaiian dish, featuring fresh tuna and a medley of colorful toppings. Perfect for a quick lunch or light dinner, it's both healthy and satisfying.

Ingredients for Poke Bowl with Quinoa

Quinoa: This serves as the base of the bowl, offering a nutty flavor and fluffy texture. Plus, it's a complete protein, making it a nutritious choice.

Fresh tuna: The star of the show, providing a tender texture and rich taste. Make sure it's sushi-grade for the best experience.

Avocado: Adds creaminess and healthy fats, balancing the bold flavors of the soy and ginger.

Soy sauce, sesame oil, and rice vinegar: These create a savory, slightly tangy marinade for the tuna, infusing it with umami goodness.

Grated ginger: Adds a hint of spice and warmth, elevating the poke sauce.

Green onions: Bring a fresh, mild onion flavor, adding brightness to the bowl.

Seaweed salad and cucumbers: Offer a refreshing crunch and a taste of the sea, enhancing the poke bowl's authenticity.

Sesame seeds: They add a nutty crunch and a touch of elegance to the presentation.

Tips & Tricks

  • For the freshest flavor, use sushi-grade tuna and prepare the bowl the same day you purchase the fish.
  • If you're short on time, prepare the quinoa in advance and store it in the fridge. It can last up to a week.
  • Rinsing the quinoa removes saponins, which can make it taste bitter.

Serving Suggestions

Consider pairing this poke bowl with a light, chilled green tea or a crisp, dry white wine like Sauvignon Blanc. If you're serving a crowd, offer a variety of toppings like pickled ginger, edamame, or shredded carrots for guests to customize their bowls.

Frequently Asked Questions

Can I substitute the tuna with another protein?
Absolutely! Salmon or cooked shrimp work well. For a vegetarian option, try marinated tofu.
How can I make this recipe gluten-free?
Simply use tamari instead of soy sauce to keep it gluten-free.

Poke Bowl with Quinoa Recipe Walkthrough

First, let's start with the quinoa. Give it a good rinse under cold water to remove any bitterness. Combine it with 2 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. You'll know it's done when the water is absorbed. Fluff it gently with a fork and allow it to cool.

While the quinoa is cooling, let's whip up the poke sauce. In a bowl, mix together soy sauce, sesame oil, grated ginger, and rice vinegar. This blend will serve as a flavorful marinade for our tuna. Add the tuna cubes to the sauce and let them soak up all that goodness for 10-15 minutes in the fridge.

With everything prepped, it's time to assemble your poke bowl. Place a fluffy scoop of cooled quinoa as the base in each bowl. Now, arrange the marinated tuna, sliced avocado, seaweed salad, diced cucumbers, and green onions on top of the quinoa. Feel free to get creative with the presentation!

Finally, sprinkle a generous amount of sesame seeds over the entire bowl. This not only adds flavor but also gives your poke bowl a polished, finished look.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • A great balance of flavors and textures: savory, creamy, and crunchy.
  • Packed with healthy fats, protein, and fiber.
  • Customizable with your favorite toppings and sauces.

Ingredients

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

Step-by-step Instructions

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.

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