Add quinoa speckled sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 15 minutes.

Add lime juice and tamari to a small bowl and whisk the tamari lime dressing.

Divide rice between 2 bowls. Top with avocado, peach, and macadamia nuts. Drizzle tamari lime dressing over the peach poke bowls and sprinkle with kibbled nori.