Quinoa Poke Bowl with Tomato Tuna

There is a white bowl containing a quinoa poke bowl made with tomato tuna. The bowl is also garnished with diced tomatoes, sliced cucumber and avocado and there is so green lettuce on the side of the bowl. On the table around the poke bowl, there are more of the garnishes in bowls.

5 from 1 vote

Quinoa Poke Bowl with Tomato Tuna

This colorful quinoa poke bowl is the perfect meal to enjoy during the hot summer days. Made with tomato-tuna in place of the raw fish and filled with protein-rich quinoa, it makes for a beautiful nourishing bowl that's filling and SO flavorful!

Prep Time15

Cook Time15

Total Time30

Servings: bowls

Calories: 473kcal

Author: Jessica Laroche

Ingredients

For the tomato tuna

3 Roma tomatoes
¼ cup soy sauce
½ tbsp rice vinegar
2 tsp sesame oil
2 tsp maple syrup
½ tsp fresh ginger grated

For the poke bowl

½ cup uncooked quinoa rinsed
1 mango diced
1 avocado sliced
cucumber diced
vegan spicy mayo, store bought or homemade for topping, optional, see note
sesame seeds for serving, optional

Instructions

Make the tomato tuna

Bring a large pot of water to boil. When boiling, prepare a large bowl with cold water (you can add ice cubes to it). Using a knife, make a "X" on one of the edge of the tomatoes (just enough to go through the peel). When the water is boiling, add the tomatoes and keep boiling for about a minute. Then, remove the tomatoes and transfer right away in the cold water. When the tomatoes are cold enough to handle, simply remove their peels (it should be easy to simply pull on them!), cut them in half, remove their seeds and chop in bite size.
Transfer the diced tomatoes to a bowl and add the remaining of the tomato tuna ingredients. Combine and set aside for at least 20-30 minutes.

Make the poke bowl

While the tomatoes are marinating, cook the quinoa: In a small pot, combine the rinsed quinoa with 1 cup of water. Cover and bring to a boil. Once boiling, reduce the heat to low, keep covered and cook for about 15 minutes or until the water is all absorbed. Then, remove from the heat and let it sit for an extra 5-10 minutes (keep covered).
Divide the cooked quinoa, marinated tomato tuna and the other toppings among 2 bowls. Drizzle with the remaining sauce used to marinate the tomatoes and drizzle with a spicy mayo, if desired. Top with sesame seeds. Enjoy!

Video

Notes

To prepare your own spicy vegan mayo, combine about ¼ cup of vegan mayo with 1-2 (or more) tbsp of sriracha sauce and a splash of soy sauce.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition