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Tuna Poke Bowl with Mango and Quinoa

by on March 21, 2017 in Gluten-Free, Special Dietary Needs March 21, 2017 Gluten-FreeSpecial Dietary Needs
See post on Karen Kelly’s site!
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Level: Easy

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Description

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.

Ingredients

  • 1 package (about 7 Oz. Size) Sushi Grade Tuna
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Tamari (or Soy Sauce If Not Gluten Free)
  • 1 cup Cooked Quinoa
  • ½  Avocado, Sliced
  • ½  Mango, Cubed
  • 1  Shredded Carrot
  • 1  Small Sliced Cucumber
  • Toasted Sesame Seeds And Furikake Seasoning For Garnish
  • Scallions For Garnish
  • FOR THE POKE SAUCE:
  • 2 Tablespoons Tamari (or Soy Sauce If Not Gluten Free)
  • 1 Tablespoon Mirin
  • 2 Tablespoons Fresh Squeezed Orange Juice
  • Sprinkle With Crushed Red Pepper

Preparation

Chop tuna into cubes and put them in a small bowl. Toss with sesame oil and 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.

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