Ingredients
  red quinoa1 cup
  maldon salt
 frying oil
 lime juice2 tbsp
freshly squeezed
 soy sauce 1/4 cup
preferably usukuchi if available, otherwise use low sodium soy sauce
 sesame oil1 tbsp
 avocado
 tuna sashimi
big eye
 fried quinoa
 daikon sprouts
 finishing salt
optional
 sesame seeds
optional

cookware

medium pot
small frying pot
whisk
measuring cup or small jar
1
Cook the quinoa per package directions.
2
Reserve some of the cooked quinoa and deep fry it. Transfer the fried quinoa to a paper towel-lined plate and season with salt.
3
Prepare the dressing by combining lime, soy sauce, and sesame oil. You can whisk this together in a measuring cup or put it all in a jar, seal it, and shake it. Dress the quinoa with just enough dressing to season it.
4
Cut the avocado in half and grill/char it cut side down. Then slice the avocado and arrange it on the serving dish. Season with salt.
5
Spoon on mounds of seasoned quinoa over the avocado.
6
Layer on slices of tuna on top of the quinoa.
7
Garnish with the fried quinoa and daikon sprouts. Top with optional finishing salt and sesame seeds. Share and enjoy!
Source

San Francisco's Wine Kitchen