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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

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
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.