Place red onion 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.
Add the bell peppers, marinated red onions, green onions and cilantro to a large salad bowl.
Toss the cubed ahi in a bowl with the soy sauce, a few slices of red onion and sesame seeds. Set aside.
For the dressing whisk together the lime juice, apple cider vinegar, oil, mustard, honey and season with kosher salt and fresh cracked black pepper.
Add the cooled quinoa to the bowl of vegetables. Gently toss with the ahi cubes, avocado and mango. Add the dressing on top and mix thoroughly to coat all.
Serve with sprig of cilantro and sesame seeds.
Notes
Either use 1 1/2 cups of quinoa or a 1/2 cup of each grain (quinoa, millet and aramanth) for a total of 1 1/2 cups grain total. I purchase the combination of quinoa and grains at Costco called Ancient Grains.