Poke and Quinoa Salad Hawaiian Ahi Poke Bowl with Quinoa & Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey or maple syrup 1/2 avocado, diced 1/2 cucumber, sliced thin 1/4 cup shredded carrots 2 radishes, sliced thin 2 tablespoons chopped green onion 1 teaspoon sesame seeds Optional toppings: pickled ginger, seaweed salad, sriracha mayo, microgreens Directions: In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes. To assemble, divide quinoa between bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and green onion. Drizzle with any extra marinade and sprinkle with sesame seeds. Add optional toppings if desired. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 2 servings #pokebowl #quinoasalad #sushigradeahi #healthybowls #hawaiianfood #glutenfreelunch #asianfusion #tunalovers #powerbowl #wholefoods #omega3boost #mealprepideas #lunchinspo #cleaneating #lightandfresh #pescatarian #lowcarbmeals #healthybalance #pokerecipe #nutrientdense Light, fresh, and packed with protein—this Poke and Quinoa Salad is your new favorite lunch bowl. Perfectly marinated ahi and all the colorful toppings!