Mediterranean Grilled Octopus with Quinoa Tabbouleh

This Mediterranean-inspired dish features tender, smoky grilled octopus complemented by a refreshing quinoa tabbouleh. The combination of zesty lemon, crisp vegetables, and aromatic herbs elevates the flavors, creating a perfect balance between smoky and refreshing. This dish is high in protein and gluten-free, making it suitable for various dietary preferences.

Ingredients:

• 2 pounds octopus
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, diced
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Instructions:

1. In a large pot, bring water to a boil. Add the octopus and simmer for about 45 minutes until tender. Drain and let cool.
2. In a bowl, mix lemon juice, lemon zest, olive oil, minced garlic, smoked paprika, salt, and pepper. Marinate the cooled octopus in this mixture for at least 30 minutes.
3. While the octopus is marinating, rinse quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let it cool.
4. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with olive oil and additional lemon juice, and mix well.
5. Preheat grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and smoky.
6. Serve the grilled octopus on a bed of quinoa tabbouleh and garnish with extra herbs if desired.