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Tuna Poke Bowl with Mango and Quinoa
Tuna Poke Bowl with Mango and Quinoa
"This Tuna Poke Bowl with Mango and Quinoa is super healthy, filling and full of seasonal flavors. Sushi grade tuna with a salty dressing and a load of veggies all layered on a bed of quinoa. Take some sushi grade fish, toss with some salty dressing, layer in some veggies and throw it over sushi rice. I don’t eat rice so mine is layered on quinoa – more protein and way healthier than white rice. This Tuna Poke Bowl with Mango and Quinoa will make you could feel good about eating the rainbow for lunch."
Serves2 People
Ingredients
- 1 package sushi grade tuna
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 mango, cubed
- 1 shredded carrot, I used ½ red and ½ of an orange carrot
- 1 small sliced cucumber
- 1 tablespoon sesame oil
- 1 tablespoon tamari (or soy sauce if not gluten free)
- 2 tablespoons tbsp tamari (or soy sauce if not gluten free)
- 1 tablespoon mirin
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Chop tuna into cubes and put them in a small bowl.
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Toss with 1 tbsp sesame oil and 1 tbsp tamari. Set aside.
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Layer your poke bowl starting with quinoa.
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Whisk all poke sauce ingredients in a small bowl and pour over the poke bowl.
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Garnish with sesame seeds and furikake seasoning. Top with chopped scallions.
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Serve immediately.
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