Quinoa Poke Bowls Two Ways: Spicy Salmon & Ahi Tuna
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Pickled Cucumbers
  • ½ English cucumber, sliced into thin rounds (~ ⅛th inch)
  • ½ cup rice wine vinegar
  • ¼ cup water
  • 1 teaspoon honey
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt
Sriracha Mayo
  • 3 tablespoons light mayonnaise
  • 3 teaspoons Sriracha
  • ½ teaspoon lime juice
  • 1 tablespoon vegetable brown
Poke Sauce
  • ¼ cup tamari (or soy sauce)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime juice
  • ½ teaspoon ginger
  • 1 small clove garlic, finely grated
Poke Bowls
  • 8 ounces sushi grade salmon, thawed in the refrigerator & cut into ¼-1/2 inch cubes
  • 8 ounces sushi grade tuna, thawed in the refrigerator & cut into ¼-1/2 inch cubes
  • 1 cup quinoa, cooked & chilled
  • 1 cup edamame, cooked & chilled
  • 1 avocado, sliced
  • ¼ cup matchstick carrots
  • 2 tablespoons green onions, thinly sliced
  • 4 tablespoons kale, finely chopped
  • 4 tablespoons cilantro, finely chopped
  • 4 teaspoons black sesame seeds
  • pickled ginger, optional
Instructions
Pickled Cucumbers
  1. Place the rice wine vinegar, water, honey, red pepper flakes, and salt in a small sauce pan and bring to boil over high heat
  2. Once boiling, remove from heat and stir in cucumber slices
  3. Let the cucumbers sit for 10 minutes then drain and refrigerate the cucumber slices until serving
Sriracha Mayo
  1. In a small bowl, whisk together the mayonnaise and Sriracha
  2. Add the lime juice and 1 tablespoon of the vegetable broth at a time until desired consistency is achieved
  3. Refrigerate until serving
Poke Sauce
  1. Whisk together all poke sauce ingredients together
  2. Reserve half of the sauce to toss with the fish before serving
  3. Toss the remaining poke sauce with the chilled quinoa and set aside until you're ready to assemble
Assemble and Serve
  1. Place the cubed salmon in a medium size bowl and the tuna in a separate medium size bowl
  2. Pour half of the reserved poke sauce onto the salmon and the other half onto the tuna and gently toss to coat
  3. To each bowl of salmon and tuna add 2 tablespoons kale, 2 tablespoon cilantro, 1 tablespoon green onions and 2 teaspoons black sesame seeds. Gently toss to distribute. If you'd like to make spicy salmon poke, then add 2 tablespoons of the Sriracha Mayo to the salmon and mix to combine.
  4. To plate, add a ¼ cup quinoa, ¼ cup edamame, 1 tablespoon of carrots, avocado slices, and some pickled cucumbers to a bowl. Top with either the salmon or tuna poke and garnish with the pickled ginger. Serve immediately with additional Sriracha Mayo on the side.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/quinoa-poke-bowls/