This Mediterranean Octopus & Quinoa Salad Stack is a refined and nutritious dish that brings together the clean flavors of grilled octopus with a colorful quinoa and chickpea base. Balanced with citrus, olive oil, and fresh vegetables, this elegant plate is ideal for a light lunch, gourmet starter, or modern seafood entrée.

Why You’ll Love This Recipe

This dish stands out for its visual appeal and flavor harmony. The quinoa salad is bright, crunchy, and refreshing, while the grilled octopus adds a savory, slightly smoky contrast. It’s high in protein, rich in texture, and elevated enough for special occasions yet simple enough to prepare at home. The use of a ring mold allows for sophisticated plating, making it perfect for entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup cooked quinoa (white or tri-color)
1/2 cup cooked chickpeas
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1/4 red onion, minced
1 small carrot, finely diced
Juice of 1 lemon
2 tbsp extra virgin olive oil
Salt and black pepper, to taste
2 cooked octopus tentacles (about 6–8 oz total)
Fresh thyme or microgreens, for garnish

directions

1. In a mixing bowl, combine the cooked quinoa, chickpeas, diced bell peppers, red onion, and carrot.
2. Add the lemon juice and extra virgin olive oil. Season with salt and black pepper to taste. Toss the salad mixture until well coated.
3. Using a ring mold, tightly pack the quinoa salad mixture onto each plate to form a firm and neat stack.
4. Heat a small amount of olive oil in a skillet over medium-high heat. Sear the octopus tentacles for 2–3 minutes per side until warmed through and lightly crisped.
5. Place one seared octopus tentacle on top of each quinoa stack.
6. Garnish with fresh thyme or microgreens and drizzle with a bit of olive oil before serving.
7. Serve chilled or at room temperature.

Servings and timing

Servings: 2
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Use squid or shrimp: Substitute octopus with grilled squid rings or sautéed shrimp for a different take.
• Add greens: Serve the stack on a bed of arugula or baby spinach for a larger meal.
• Incorporate cheese: Add crumbled feta or shaved Parmesan to the salad for a creamy element.
• Spice it up: Add a pinch of red chili flakes or harissa to the quinoa for mild heat.
• Citrus twist: Use a mix of lemon and orange juice for a more complex dressing.

storage/reheating

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If storing components separately, keep the quinoa salad and octopus in separate containers. The salad can be served cold, and the octopus can be quickly reheated in a skillet. Avoid microwaving the octopus to preserve texture.

FAQs

Can I make this dish ahead of time?

Yes, the quinoa salad can be made a day in advance. Sear the octopus just before serving for best results.

Where can I buy cooked octopus?

Cooked octopus is available at many seafood markets and some grocery stores, often frozen or vacuum-packed.

Can I grill the octopus instead of pan-searing?

Absolutely. Grilling adds a smoky flavor and slight char that works well in this recipe.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure the chickpeas and any packaged ingredients are certified if necessary.

Can I serve this warm?

You can serve the octopus warm over a room-temperature salad, but avoid serving the quinoa too hot, as it may lose its texture.

What can I use instead of a ring mold?

A ramekin or measuring cup can be used to shape the salad stack—just pack it tightly and gently unmold.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc or Assyrtiko complements the citrus and seafood notes well.

Can I make this dish vegan?

Replace the octopus with grilled eggplant, zucchini, or marinated tofu for a vegan-friendly version.

How do I ensure the octopus is tender?

If using raw octopus, it must be boiled or braised until tender before searing. Pre-cooked octopus simplifies the process.

Is this recipe suitable for meal prep?

Yes, though best enjoyed fresh, it can be prepared in advance and assembled when ready to serve.

Conclusion

Mediterranean Octopus & Quinoa Salad Stack combines vibrant nutrition with visual elegance. With tender grilled octopus over a lemony quinoa-chickpea medley, this dish offers both sophistication and balance. It’s a unique and versatile meal that showcases the simplicity and flavor of Mediterranean cuisine, ideal for impressing guests or treating yourself to something special.

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