Grilled Octopus with Lemon Herb Quinoa

This dish features tender, perfectly grilled octopus served over a bed of zesty lemon herb quinoa. It's a delightful combination of flavors that will transport you to the Mediterranean with every bite.

Steps

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat and simmer for about 15 minutes until the water is absorbed. 2. While the quinoa cooks, prepare the octopus. Boil the octopus in salted water for about 30 minutes or until tender. Drain and let cool. 3. Preheat your grill to medium-high heat. Cut the tentacles from the octopus and brush them with olive oil, garlic, lemon juice, oregano, salt, and pepper. 4. Grill the octopus for 3-4 minutes on each side until charred and slightly crispy. 5. Fluff the cooked quinoa with a fork and stir in lemon juice, olive oil, and chopped parsley. 6. Serve the grilled octopus over the lemon herb quinoa, garnished with additional parsley if desired.

1 medium octopus (about 250g) 1/2 cup quinoa 1 cup water 1 tablespoon olive oil Juice of 1 lemon 1 teaspoon dried oregano 1 clove garlic, minced Salt and pepper to taste Fresh parsley for garnish