Fresh tuna fit for sushi and colorful vegetables sit on top of quinoa in this gluten-free poke bowl, making it a tasty and healthy meal option. The flavor from the marinade really pops in this dish, which makes it a satisfying and healthy choice.
Ingredients: 2 cups cooked quinoa. 1 lb sushi-grade tuna, cubed. 1 avocado, sliced. 1 cucumber, diced. 1 carrot, shredded. 1/4 cup gluten-free soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tsp honey. 1 green onion, thinly sliced. 1 tbsp sesame seeds. 1/2 tsp red pepper flakes optional.
Instructions: Blend soy sauce, rice vinegar, sesame oil, and honey in a small bowl until smooth. This is the marinade. Fill a small dish with cubes of tuna. Add half of the marinade and cover it. Rub in gently to cover. Put it in the fridge for 15 to 20 minutes to marinate. Put cooked quinoa, tuna that has been marinated, sliced avocado, diced cucumber, and shredded carrot in a serving bowl. Pour the rest of the marinade over the bowl that has been put together. If you want, you can add green onion, sesame seeds, and red pepper flakes as a garnish. Serve right away and enjoy!
Prep Time: 20 minutes
Cook Time: 0 minutes
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