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.
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.
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.