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