Hawaiian poke bowl

Preparation

minutes

Servings

persons

Nutrition

562

calories

Ingredients

200 g quinoa
Salt
4 spring onions
2 garlic cloves
400 g tuna or salmon fillet
75 g SUNSWEET prunes
5 tbsp shoyu soya sauce
1 tbsp sesame oil
30 ml lime juice
1 tbsp white hulled sesame seeds
1 tbsp black sesame seeds
1 cucumber
1 Hass avocado
½ to 1 small box of cress

Instructions

Cook quinoa in salted water according to package instructions. When cooked, place in a large bowl to cool down more quickly.
In the meantime, wash the spring onions and slice into fine rings. Peel the garlic and chop finely. Wash the fish fillet, dab dry and cut into 1.5 cm cubes. Cut the prunes into halves. Mix the spring onions, garlic, fish and prunes in a bowl together with the soya sauce, sesame oil and lime juice. Cover the mixture and allow to stand for at least 30 minutes in the fridge.
Toast the white and black sesame seeds in a pan over a medium heat until golden and transfer to a plate to cool down.
Wash the cucumber, cut into quarters lengthwise, remove the stem end and cut into thin slices. Halve the avocado, remove the stone, scoop out the flesh with a tablespoon and cut into 1 cm cubes.
Divide among four dishes with the quinoa first, then the fish mixture, the cucumber and finally the avocado. Cut off some cress and distribute it over the portions. Sprinkle with sesame seeds and serve.