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.