Go Back
+ servings
Ahi Poke and Quinoa Salad. www.keviniscooking.com
Print Recipe
5 from 5 votes

Ahi Poke and Quinoa Salad

Ahi Poke and Quinoa Salad - bell peppers, marinated red onions, creamy avocados and few other goodies with the cooled quinoa and grain mixture.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Salad
Cuisine: American, Japanese, Western
Keyword: ahi poke recipe, poke bowl, quinoa salad
Servings: 8 servings
Calories: 467kcal


  • 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
  • Dressing
  • 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
  • Garnish
  • 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.


  1. 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.


Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 139mg | Potassium: 693mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3110IU | Vitamin C: 48.5mg | Calcium: 57mg | Iron: 4mg