Quinoa Poke Bowl
Why this recipe works
- Fresh, balanced dressing: Soy sauce and toasted sesame oil give the tuna savoury depth, while lime keeps the bowl bright rather than heavy.
- Good texture contrast: Fluffy quinoa, tender tuna, creamy avocado and crisp cucumber make each bowl feel varied and satisfying.
- Fast assembly: Only the quinoa and edamame need cooking, so most of the recipe is simple chopping, cooling and assembling.
Get the most out of this recipe
Ingredient notes
- Choose tuna carefully: Use sashimi-grade tuna from a trusted supplier if serving it raw, and keep it well chilled until just before dressing.
- Use firm avocado: A ripe but firm avocado holds its shape better in the bowl and gives creaminess without turning mushy.
- Adjust the lime at the end: Serve with extra lime so the acidity can be sharpened to taste after the bowl is assembled.
Make-ahead tips
- Keep components separate: Cook and cool the quinoa and edamame ahead, but store them separately from the tuna and avocado for the best texture.
- Assemble just before eating: Build the bowls at the last minute so the quinoa stays fluffy, the avocado stays fresh and the tuna remains properly chilled.
- Best eaten the same day: Raw dressed tuna is best served very fresh; if in doubt, choose cooked tuna instead.
Ingredient swaps
- Swap the fish: Salmon works well in place of tuna if you prefer a richer, oilier fish.
- Use rice vinegar instead of lime: Rice vinegar gives similar brightness without citrus and fits naturally with the soy-sesame dressing.
Common mistakes
- Letting raw tuna warm up: Keep raw tuna chilled until assembly and eat it the same day; warm storage affects both safety and quality.
- Using wet quinoa: Drain the quinoa very well and cool it spread out on a plate so the bowl stays light rather than damp.
Equipment you'll need
Ingredients
Instructions
- Cook the quinoa in a saucepan of gently boiling water until the grains are tender and the spiral unfurls, about 12–15 minutes. Drain very well and spread on a plate to cool to room temperature.
- Cook the edamame in boiling water until bright green and tender, about 2–3 minutes, then drain and cool under cold water. Leave to drain while you prep the rest.
- Whisk the soy sauce and sesame oil in a bowl, then squeeze in half the lime. Cut the tuna into bite-size cubes, add to the dressing and toss gently; cut the cucumber and avocado, and finely slice the spring onion.
- Divide the cooled quinoa between two bowls and arrange the tuna, edamame, cucumber and avocado on top. Sprinkle over the spring onion and sesame seeds, then serve with the remaining lime half for squeezing.
Recipe notes
Tips
- Cooling the quinoa before assembling keeps the bowl fresh and prevents the dressing from tasting heavy.
- Food safety: if serving tuna raw, use sashimi-grade fish from a trusted supplier and keep it chilled; vulnerable groups should choose cooked tuna instead.
Substitutions
- Replace Lime with Rice vinegar for similar brightness without citrus.
- Replace Tuna steak with Salmon fillet for a richer, oilier fish.
Storage
- Refrigerate up to 1 days
- Store quinoa and vegetables in separate airtight containers in the fridge for up to 1 day. For best quality and safety, keep dressed tuna very cold and eat the same day; assemble just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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