Go Back Email Link
–+ servings
Print Recipe
5 from 2 votes

Marinated Tuna Poke Bowl with Quinoa

Enjoy this flavourful tuna poke bowl with quinoa, combining sushi-grade tuna, nutrient-rich quinoa, and vibrant vegetables for a satisfying, diabetes-friendly meal. Packed with protein and fiber, this dish supports balanced blood sugar levels while tantalizing your taste buds with fresh, Asian-inspired flavours.
Servings: 2
Calories: 560.3kcal
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

For the Tuna Marinade:

  • 1/2 lb tuna fresh, sushi-grade, diced into bite-sized pieces
  • 1 tbsp soy sauce low-sodium
  • 1 tbsp sesame oil
  • 2 tsp rice vinegar
  • 1 tsp sesame seeds

For the Base:

  • ¼ cup quinoa dry

For the Toppings

  • ½ avocado sliced
  • 1 cup cucumber diced
  • 1 carrot grated
  • ½ cup edamame shelled and cooked
  • ¼ cup radishes thinly sliced
  • 1 tbsp sesame seeds
  • 1 tbsp green onion finely chopped

For the Dressing:

  • 1 ½ tbsp mayo
  • 1 tsp sriracha
  • 1 tsp soy sauce low sodium
  • 1 tsp lime juice

Equipment

  • Medium bowl
  • saucepan
  • Small bowl

Instructions

  • In a medium bowl, combine the cubed tuna, soy sauce, sesame oil, rice vinegar, and sesame seeds. Mix well and let marinate in the refrigerator for at least 15 minutes.
    1/2 lb tuna, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp rice vinegar, 1 tsp sesame seeds
  • Rinse quinoa under cold water. In a saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let cool slightly.
    ¼ cup quinoa
  • In a small bowl, whisk together the mayo, sriracha, soy sauce, and lime juice. Set aside.
    1 ½ tbsp mayo, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp lime juice
  • Begin to assemble the poke bowls by dividing the cooked quinoa evenly between two bowls as the base.
  • Arrange the avocado, cucumber, carrot, edamame and radishes on top of the quinoa.
    ½ avocado, 1 cup cucumber, 1 carrot, ½ cup edamame, ¼ cup radishes
  • Add the marinated tuna poke to each bowl and garnish with green onion and sesame seeds. Drizzle the dressing over the bowls and serve.
    1 tbsp sesame seeds, 1 tbsp green onion

Cooking Tips

  • Freshness of Tuna: Ensure you use fresh, sushi-grade tuna for the best flavor and safety.
  • Quinoa Preparation: Rinse quinoa thoroughly before cooking to remove any bitterness.
  • Customization: Feel free to add or substitute other vegetables like bell peppers, seaweed, or cherry tomatoes for added variety.
  • Dressing Variations: Adjust the amount of sriracha in the dressing to control the spiciness according to your taste preference.

Nutrition

Nutrition Facts
Marinated Tuna Poke Bowl with Quinoa
Serving Size
 
1 bowl
Amount per Serving
Calories
560.3
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
5.3
g
33
%
Trans Fat
 
0.02
g
Cholesterol
 
47.5
mg
16
%
Sodium
 
575.5
mg
25
%
Potassium
 
1.114
mg
0
%
Carbohydrates
 
30.1
g
10
%
Fiber
 
8.7
g
36
%
Sugar
 
4.2
g
5
%
Protein
 
36.7
g
73
%
Vitamin C
 
13.9
mg
17
%
Vitamin D
 
6.5
µg
43
%
Calcium
 
134.3
mg
13
%
Iron
 
4.6
mg
26
%
Magnesium
 
152.1
mg
38
%
Zinc
 
2.4
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.