Quinoa Poke Bowl

How to Make Quinoa Poke Bowl

1. 1

   Step 1: Cook the quinoa

   Rinse the quinoa under cold water in a fine mesh sieve until the water runs clear. Combine rinsed quinoa, water, and 1/2 teaspoon kosher salt in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook until the water is absorbed (about 15 minutes). Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.

   For this step

   • 1 cupdry quinoa
   • 2 cupswater
   • 1/2 teaspoonkosher salt
   
2. 2

   Step 2: Marinate the tuna

   While the quinoa cooks, pat the cubed ahi tuna dry and place in a bowl. Toss gently with coconut aminos and toasted sesame oil and let sit for 5–10 minutes to absorb flavor; do not over-marinate to preserve texture. Keep chilled until assembly.

   For this step

   • 8 ozsushi-grade ahi tuna, cubed
   • 2 tablespoonscoconut aminos
   • 1 tablespoontoasted sesame oil
   
3. 3

   Step 3: Prep the vegetables and edamame

   Dice the avocado and slice the cucumber into bite-sized pieces. If using frozen edamame, briefly steam or microwave until warmed through and drain. Arrange the prepared vegetables so they're ready to top the bowls.

   For this step

   • 1 pieceripe avocado, diced
   • 1 pieceEnglish cucumber, sliced
   • 1 cupshelled edamame (cooked)
   
4. 4

   Step 4: Assemble the bowls

   Divide the fluffed quinoa among four bowls as the base. Top each portion with marinated tuna, avocado, cucumber, and edamame, arranging ingredients in sections for a classic poke presentation. Drizzle any remaining marinade from the tuna over the bowls, if desired.

   For this step

   • 1 tablespoontoasted sesame seeds
   
5. 5

   Step 5: Garnish and serve

   Finish each bowl with a sprinkle of toasted sesame seeds and an extra pinch of kosher salt to taste. Serve immediately so the tuna stays fresh and the avocado remains creamy; the bowls also refrigerate well for next-day lunches.
   

1. Rinse the quinoa under cold water in a fine mesh sieve until the water runs clear. Combine rinsed quinoa, water, and 1/2 teaspoon kosher salt in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook until the water is absorbed (about 15 minutes). Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, pat the cubed ahi tuna dry and place in a bowl. Toss gently with coconut aminos and toasted sesame oil and let sit for 5–10 minutes to absorb flavor; do not over-marinate to preserve texture. Keep chilled until assembly.
3. Dice the avocado and slice the cucumber into bite-sized pieces. If using frozen edamame, briefly steam or microwave until warmed through and drain. Arrange the prepared vegetables so they're ready to top the bowls.
4. Divide the fluffed quinoa among four bowls as the base. Top each portion with marinated tuna, avocado, cucumber, and edamame, arranging ingredients in sections for a classic poke presentation. Drizzle any remaining marinade from the tuna over the bowls, if desired.
5. Finish each bowl with a sprinkle of toasted sesame seeds and an extra pinch of kosher salt to taste. Serve immediately so the tuna stays fresh and the avocado remains creamy; the bowls also refrigerate well for next-day lunches.