Funny, I was never a big fan of sushi or ahi poke until a few years ago and now I can’t get enough! This recipe combines the wonderful quinoa grain in a cold salad with fruit, veggies and ahi poke for one filling and healthy dinner!
I think ahi is such a wonderful fish and whether it’s quickly seared with a blackened seasoning, or served with steamed rice, in a soup or appetizer like my Fresh Ahi Poke Stack with Papaya Avocado and Sriracha Whipped Cream Drizzle I am loving this fish.
So the other night we were invited to a going away party for friend who was headed East to start at Harvard Law School. She’s a beautiful person inside and out, and it was great meeting her fiancé for the first time.
Knowing she is gluten intolerant I thought about crafting up something filling, healthy and in a salad form for her. This seemed to be a hit at the party and even though it’s taken me probably 2 months to post this, it is worth posting.
Someone else at the party brought these amazing gluten-free pizzas that were just outstanding, too. Who knew?
This salad combines a variety of bell peppers for color, crunch and flavors as well as marinated red onions, creamy avocados and few other goodies with the cooled quinoa and grain mixture. If you’d like to read more about the amazing health benefits and how unique quinoa is, check out this article by Helen Nichols, the Editor in Chief over at Well-Being Secrets.
Add the Asian influenced ahi poke, mango and a tangy salad dressing and this comes together pretty quickly. Hope you enjoy, we did!
Ahi Poke and Quinoa Salad
- 1 lb fresh ahi tuna filet cubed
- 1 tbsp soy sauce
- 1/2 tsp sesame seeds
- 1 1/2 cup quinoa (See Note 1)
- 1/2 cup millet optional
- 1/2 cup amaranth optional
- 1/2 each red yellow, green and orange bell pepper, diced
- 1/2 cup chopped marinated red onion
- 2 green onions chopped
- 1/4 cup chopped cilantro
- 1 avocado diced
- 1 mango cubed
- 1/4 cup 3 limes, juiced
- 6 tbsp apple cider vinegar
- 6 tbsp vegetable oil
- 2 tbsp dijon mustard
- 2 tbsp honey
- pinch of salt
- fresh cracked black pepper
- black & white sesame seeds garnish
- 1 head butter lettuce
- Thinly slice a red onion and in a bowl cover with rice wine vinegar for at least 15 minutes. Save a few for the poke marinade.
- Rinse the grains with cold water and drain. Add them to 2 3/4 cups of water and bring to a boil. Lower the heat to simmer and cook for 18 minutes or until all liquid has been absorbed. Remove from heat and spread on a baking sheet to cool.
- Toss the cubed ahi in a bowl with the soy sauce, a few slices of red onion and sesame seeds. Set aside.
- Dice the bell peppers, chop the marinated red onions, green onions and cilantro and add to a large salad bowl. Dice the avocado and mango and set aside.
- For the dressing slice and juice the limes and whisk together with the apple cider vinegar, oil, mustard, honey and season with a pinch of kosher salt and fresh cracked black pepper to taste.
- Add the cooled quinoa, amaranth and millet grains to the bowl of vegetables. Gently toss with the ahi poke, avocado and mango. Add the dressing on top and mix thoroughly to coat all.
- Refrigerate for minimum of 4 hours and serve with sprig of cilantro and sesame seeds.
- Either use 1 1/2 cups of quinoa or a 1/2 cup of each grain for a total of 1 1/2 cups grain total.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.