Tuna Poke Bowl with Mango and Quinoa
By: Karen Kelly
Published: Wednesday, March 22, 2017 - 10:42am

Ingredients




1 package of sushi grade tuna
1 cup cooked quinoa
½ avocado, sliced
½ mango, cubed
1 shredded carrot, I used ½ red and ½ of an orange carrot
1 small sliced cucumber
Sauce for Tuna:
1 tbsp sesame oil
1 tbsp tamari (or soy sauce if not gluten free)
For Poke Sauce:
2 tbsp tamari (or soy sauce if not gluten free)
1 tbsp mirin
2 tbsp fresh squeezed orange juice
sprinkle with crushed red pepper
toasted sesame seeds and furikake seasoning for garnish
scallions

Preparation

1 Chop tuna into cubes and put them in a small bowl. 2 Toss with 1 tbsp sesame oil and 1 tbsp tamari. Set aside. 3 Layer your poke bowl starting with quinoa. 4 Whisk all poke sauce ingredients in a small bowl and pour over the poke bowl. 5 Garnish with sesame seeds and furikake seasoning. Top with chopped scallions. 6 Serve immediately.

About

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.  {gluten free}