Citrus-Herb Octopus & Mediterranean Quinoa
This vibrant Citrus-Herb Octopus with Mediterranean Quinoa combines bright citrus and savory herbs. Tender octopus is marinated in a zesty citrus dressing and paired with quinoa cooked in broth, mixed with Kalamata olives, capers, and sweet vadalia onions. Roasted cherry tomatoes add a smoky-sweet touch, while lemon, olive oil, and fresh herbs enhance the flavours. Garnish with sliced vadalia onions, fresh cilantro or parsley, and crumbled feta. Serve with roasted garlic purée and avocado cream for a creamy, satisfying finish.
Ingredients
- 1 lb octopus cleaned and cooked (marinated in citrus dressing with herbs)
- 1 cup quinoa cooked in vegetable or chicken broth
- Roasted cherry tomatoes or small tomatoes
- Lemon wedges for serving
- Olive oil
- Salt and pepper to taste
- Sliced Vidalia onion for garnish
- 1 tbsp chopped cilantro or parsley for garnish
- Avocado Cream (see note #1.)
- Roasted Garlic Purée (see note #2.)
Citrus Marinade
- Juice of 2 lemons
- Zest of 1 lemon
- ¼ cup extra virgin olive oil
- 2 cloves garlic minced
- 1 tbsp honey or maple syrup
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
Quinoa
- 1 cup quinoa cooked in vegetable or chicken broth
- ¼ cup Kalamata olives pitted and sliced
- 2 tablespoons capers
- ¼ cup tablespoons Vidalia onion finely chopped
- 1-2 teaspoons Spicy pepper purée optional
- Fresh parsley or cilantro for garnish
- Balsamic glaze to taste
- Crumbled feta cheese optional
- ½ cup Lebanese Cucumber peeled and diced
Instructions
- Marinate the octopus in the citrus/herb dressing for 30 min - 2 hours depending on the size (see notes- link to notes).
- Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and sugar. Roast in the oven for about 15-20 minutes or until they are soft and slightly caramelized.
- Cook quinoa in vegetable or chicken broth according to package instructions.
- Grill or cook the marinated octopus over medium- High heat, until tender. About 4-5 minutes per side (Adjust the grilling time based on the size and thickness of your octopus)
- Slice or chop as desired.
- In a large bowl, combine the cooked quinoa with Kalamata olives, capers, crumbled feta cheese, and finely chopped onion. Drizzle olive oil over the quinoa mixture and toss gently to combine. Season with salt and pepper to taste.
- Arrange the citrus and herb-marinated octopus on top of the Mediterranean quinoa mixture.
- Drizzle with balsamic glaze and garnish with fresh cilantro or parsley and thinly sliced onions (if using)
- Serve the Citrus-Herb Octopus & Mediterranean Quinoa with roasted cherry tomatoes and lemon wedges on the side for extra citrus flavor.
Notes
Recipe Links
Marinating:
- Octopus doesn’t require a long marinating time due to its delicate texture. A marinade of about 30 minutes to 2 hours is usually enough to infuse it with flavor without compromising its texture.
- Marinating for too long can make the octopus mushy, so be mindful of the time. Also, be aware that acidic ingredients like citrus juice can break down the octopus more quickly.
- Small Octopus (under 2 pounds): 30 minutes to 1 hour
- Medium Octopus (2-4 pounds): 1 hour to 1.5 hours
- Large Octopus (4 pounds and up): 1.5 hours to 2 hours
- Leftover octopus can be used in various dishes, like salads, pasta, or even as a topping for pizzas.
- When reheating, do so gently to avoid toughening the octopus. A quick sear in a hot pan or gentle reheating in a broiler or microwave will help maintain its tenderness without overcooking it.
- Store leftover quinoa in an airtight container in the refrigerator for up to 4-5 days.
- To reheat, add a splash of water or broth to keep it moist, then heat in a microwave or on the stovetop.
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