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In this Hawaiian-inspired poke bowl, the flavors of soy sauce and sesame come to life with bits of prunes, peppery greens, and quinoa.
Calories
Protein
Fat
Carbohydrates
Cook quinoa in salted water according to package instructions. Once cooked, place in a large bowl and let cool completely.
In a large bowl, mix the fish with the prunes, green onions, and garlic. Stir in the soy sauce, oil and lime juice, cover, and refrigerate for at least 30 minutes or up to 2 hours.
Divide among serving plates, starting with the quinoa and followed by the marinated tuna, cucumber, and the avocado. Garnish with peppery greens and sesame seeds and serve.
200 g / heaping 1 cup quinoa
Salt, as needed
400 g / 14 oz tuna fillet (sushi-grade), cut into cubes
75 g / 1/2 cup Diced Prunes
4 green onions, sliced thinly into rings
2 garlic cloves, minced
75 ml / 5 tablespoons soy sauce
1 tablespoon toasted sesame oil
30 ml / 2 tablespoons lime juice
1 cucumber, quartered lengthwise and sliced
1 avocado, cut into small cubes
Peppery greens, such as watercress or arugula
1 tablespoon toasted sesame seeds
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