Tuna Poke Bowl with Mango and Quinoa
Ingredients
1
package
of sushi grade tuna
1
cup
cooked quinoa
1/2
avocado, sliced
1/2
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
Instructions
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.
Serve immediately.
Recipe Notes
Source:
Foodista