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A Poke Bowl is the perfect recipe for the hot summer months. It can be eaten cold, making it less heavy. The problem is that many people make it with rice, which leads to an excess of carbohydrates that quickly increase our blood glucose. However, with this Tuna and Quinoa Poke Bowl, we have found the perfect substitute thanks to the protein provided by the vegetables and quinoa.
This recipe also has a little spice thanks to the peanut and sriracha sauce mixture. Depending on what you or your guests prefer, you can choose what flavor you want to dominate your plate: spicy or more of a peanut taste. If you’re someone who prefers a more spicy flavor, add less peanut butter into the sriracha sauce (1-2 tbsp). If you’d rather have just a slight touch of spice to warm your tongue, do the opposite and add in more peanut butter to the sriracha sauce (3-5tbsp). All of this will depend on your preference so we recommend mixing it slowly and tasting as you go.
TUNA & QUINOA POKE BOWL WITH PEANUT SRIRACHA SAUCE
- 150 gr quinoa
- 100 gr Fresh Tuna
- 1/2 Avocado
- 1/2 Cucumber
- 1/2 carrot
- 1/4 Spring Onion or half a Red Onion
- 1 tbsp Sesame Seeds
- 2 tbsp Tamari Sauce
- 1 squeezed lemon (in juice)
For the Sauce
- 25 gr cayenne powder or 8 fresh red chilies
- 2 tbsp raw honey or coconut sugar
- 4 cloves of garlic
- 100 ml Apple Cider Vinegar
- 150 ml Water
- 2-4 tbsp peanut butter (To taste. The best thing to do is to start with a little, tasting it as you go. That way you can choose which flavor you prefer to overpower the other, more spicy or with a more peanut flavor. If you just want it to have a touch of spice 5 tbsp of peanut butter with one tbsp of sriracha sauce will do the trick).
- Salt to taste
- Pepper to taste
First, wash the quinoa in cold water, this helps to remove the bitterness. Then place in a pot and cover with twice the amount of water than the quinoa. Cook for about 15 minutes until the water is absorbed.
Dice the Tuna into medium-sized chunks, then marinate with tamari sauces and the freshly squeezed lemon juice.
For the Sauce
Pour the vinegar into a bowl and mix in the cayenne powder and garlic. Mix well.
Add all the remaining ingredients to that mixture, minus the peanut butter. Then shred.
Boil the shredded mixture over medium heat for about 10minutes. After that is cooked, here is where you decide which flavor you want to dominate the dish (spicy or more of a peanut taste). Start to slowly add in the peanut butter. You can also set aside half the Sriracha Sauce without peanut butter in order to have two different sauces.
Putting the Bowl together
Take a semi-deep bowl wide enough to fill it up with all the ingredients. Start by putting the cooked quinoa at the bottom of the bowl. After, add the tuna on top.
Cut the carrots and chives into small strips and then cut the cucumber and avocado into small slices. Then place them in the bowl on top of the quinoa and tuna arranging them so that you get a vibrant looking dish, similar to the one in the photo.
Finish your Poke Bowl off with some Sesame Seed topping and add the sauce to taste.
If you liked this Tuna & Quinoa Poke Bowl with Peanut and Sriracha Sauce be sure to check out these other recipes we think you will enjoy:
Quinoa and Salmon Sushi with Peanut Sauce
Bluefin Tuna Tartar
Sweet potato Noodles with Peanut Sauce
Red Curry Thai Zoodles