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Mediterranean Octopus & Quinoa Salad Stack

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An elegant Mediterranean salad stack featuring grilled octopus atop a vibrant quinoa and chickpea mixture with fresh vegetables and a citrusy olive oil dressing. Light, refreshing, and full of gourmet flair.

Ingredients

Scale
  • 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

Instructions

  1. In a large bowl, combine the quinoa, chickpeas, diced red and green bell peppers, red onion, and carrot.
  2. Add the lemon juice, olive oil, salt, and black pepper. Toss thoroughly to mix.
  3. Using a ring mold, pack the quinoa salad mixture onto each serving plate to form a compact stack.
  4. Heat a splash of olive oil in a skillet over medium-high heat. Lightly sear the cooked octopus tentacles for 2–3 minutes on each side until slightly crisp.
  5. Place one tentacle over each quinoa stack.
  6. Garnish with fresh thyme or microgreens and a light drizzle of olive oil.
  7. Serve chilled or at room temperature.

Notes

  • You can substitute shrimp or grilled calamari for the octopus.
  • Use a ring mold for a polished presentation, or serve in a bowl for a casual version.
  • Make the quinoa salad a day ahead to let the flavors meld.

Nutrition

Keywords: octopus salad, quinoa salad stack, Mediterranean salad, seafood salad, gourmet quinoa dish

Find it online: https://epicrecipebox.com/mediterranean-octopus-quinoa-salad-stack/