Tuna Poke Bowl with Mango and Quinoa

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  8 oz or 227g

• Quinoa

  Cooked

  1 cup or 185g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Mangos

  Raw

  ½ fruit without refuse or 104g

• Carrots

  Raw

  1 medium or 61g

• Cucumber

  With peel, raw

  ⅔ cup slices or 69g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Mirin Rice Cooking Wine

  Eden

  1 Tbsp or 17g

• Orange juice

  3 tbsp or 47g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. Chop tuna into cubes and put them in a small bowl. Toss with 1 tbsp sesame oil and 1 tbsp tamari. Set aside.
2. Layer your poke bowl starting with quinoa. Then other ingredients.
3. Whisk all poke sauce ingredients in a small bowl and pour over the poke bowl.
4. Garnish with sesame seeds. Top with chopped scallions. Serve immediately.
5. (source: https://www.seasonalcravings.com/tuna-poke-bowl-mango-and-quinoa/)

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