May 26, 2017
Quinoa Ahi Tuna Poke Bowl
4 Servings
30 Minutes
ingredients
Ahi Tuna Marinade
- 2 tablespoons soy sauce (Tamari if possible)
- 1 teaspoon Taste OVS Serrano Pepper Vinegar
- 1 teaspoon Taste OVS Japanese Roasted Sesame Oil
- 1 teaspoon black sesame seeds, plus more for garnish
- 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes
- 2-3 scallions, thinly sliced
Salad
- 6 cups organic mixed spring greens
- 1 medium English cucumber cut into 1″ dice
- 1 large avocado
Spicy Baklouti Miso Dressing
- 1 rounded tablespoon yellow miso
- 2 tablespoons honey ginger white balsamic
- 2 tablespoon Taste OVS Baklouti Olive Oil
- 1 tablespoon Taste OVS Garlic Olive Oil
- 1 teaspoon dark sesame oil
- 2 tablespoons plain yogurt
For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger (optional)
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish (optional)
instructions
- Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature
- Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking
- Add cut up tuna and toss to coat
- Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes
- Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor
- Process on high until the mixture is fully blended and creamy, then set aside
- Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing
- Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl
- Add a mound of dressed mixed greens to the top of the quinoa
- Divide the cut up avocado and cucumber to each salad
- Place equal portions of the tuna on top of the greens
- Place cut up nori strips atop salads and serve immediately
