Quinoa Poke Bowl

Quinoa Poke Bowl

In case you missed me raving about this poke bowl on Wednesday, well…I was raving about it.  I guess that’s all you need to know.  I was trying to recreate the poke bowl we had at Salt Life in Florida while also making it a little healthier (quinoa instead of sticky white rice).  It makes it a little more difficult to eat with chopsticks if that’s what you’re looking for but the flavor is so awesome you’ll want to eat this with a shovel (if you can fit it in the bowl).

Quinoa Poke Bowl

We’re not usually the type of people to go back to the same restaurant over and over, we generally like to try new places all the time but something about the fresh fish, awesome sushi and this poke bowl had us going back to Salt Life not twice but three times.

Tom actually said that he preferred this one over the one in the restaurant which I consider a win!

Quinoa Poke Bowl

Since you’re going to be eating the tuna raw, make sure you get sushi or sashimi grade tuna.  Ask your fish guy if they carry it, I found this at Whole Foods in a little chest freezer near the fish counter.  It was only $14 for the piece I bought which was more than enough for the two bowls we made.  It sounds expensive but if you consider the $19 price for one bowl at the restaurant, it’s actually a steal.  Make sure you follow the defrost instructions on the fish, you don’t want to have fish hanging around too long if you’re going to eat it raw.

Hope you guys love this as much as we did, we’ll definitely be making this one again!  It was a flavor-filled healthy dinner.

Happy weekend!

Quinoa Poke Bowl

Serves 2
Allergy Soy
Dietary Vegetarian
Meal type Main Dish


  • 1/2lb sashimi grade tuna
  • 1 1/2 cup cooked quinoa (warm)
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sambal oelek
  • 2 tablespoons hoisin sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons sesame seeds
  • 1 tablespoon coconut oil
  • 4 handfuls fresh spinach
  • 1/2 Medium hass avocado (diced)


1. Thaw tuna according to package instructions. Cook quinoa according to package instructions and let cool slightly so it is warm and not hot.
2. In a small bowl whisk together soy sauce, sesame oil, sambal oelek, hoisin sauce, brown sugar & lime juice until combined well.
3. Slice tuna into small squares and stir in a bowl with 2 tablespoons of prepared sauce. Keep refrigerated.
4. Separate warm quinoa into 2 bowls and toss with a little bit of sauce.
5. Heat coconut oil in a skillet over medium high heat. Add spinach and cook until wilted (2-3 minutes).
6. Top the quinoa with the wilted spinach, diced avocado, tuna and drizzle the remaining sauce on the top. Garnish with sesame seeds.



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