Mediterranean Octopus & Quinoa Bowl

A hearty Mediterranean-inspired dish combining tender octopus, quinoa, roasted vegetables, sun-dried tomatoes, fresh parsley, and a sweet balsamic finish. Serve as a main course for two or divide into four portions for an appetizer.

Serves: 2 as a main meal or 4 as an appetizer
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30 - 35 minutes
Difficulty: Medium
Main Ingredient: Octopus

Ingredients

• 3 large octopus arms
• 2 cups cooked quinoa
• 2 eggs
• 1/4 cup low-sodium soy sauce
• 2 cups broccoli, cut into small florets
• 2 cups portobello mushrooms, sliced
• 1/2 sweet white onion, sliced
• 5 small sweet peppers, sliced
• 1/4 cup sun-dried tomatoes, sliced
• 4 tablespoons sweet balsamic vinegar
• 2 large pinches fresh parsley, roughly chopped
• 1 small pinch cayenne pepper, or to taste
• Salt, to taste
• Freshly ground black pepper, to taste

Recommended Kit2Cook Tools

• Chef’s knife
• Cutting board
• Large skillet, sauté pan, or wok
• Tongs
• Mixing spoon or spatula
• Serving platter or shallow bowls

Method

1. Prepare the vegetables.
   Slice the mushrooms, onion, sweet peppers, and sun-dried tomatoes. Cut the broccoli into good bite-sized florets and roughly chop the fresh parsley to maximize flavor. 
2. Cook the vegetables.
   Heat a large skillet or wok over medium-high heat. Add the onion, peppers, and broccoli first (raw), and mushrooms halfway through. Cook until they begin to soften while still retaining some texture. Al dente
3. Add the quinoa.
   Stir the cooked quinoa into the vegetables and allow it to heat through.
4. Add the eggs.
   Make a space in the center of the pan, crack in the eggs, and scramble them before combining with the quinoa and vegetables.
5. Season the quinoa mixture.
   Add the soy sauce, cayenne pepper, salt, and freshly ground black pepper. Stir well so the flavors are evenly distributed.
6. Prepare the octopus.
   Grill or sear the octopus arms over high heat until heated through and lightly charred on the outside. Slice into generous bite-sized pieces.
7. Finish the dish.
   Add the sun-dried tomatoes and fresh parsley to the quinoa mixture. Drizzle with the sweet balsamic vinegar and gently toss everything together.
8. Plate and serve.
   Spoon the quinoa and roasted vegetable mixture onto a platter or individual bowls. Arrange the sliced octopus over the top, or stir it into the dish, and finish with a little extra parsley and balsamic vinegar if desired.

Chef’s Note

The key to this dish is getting a good char on the octopus without overcooking it. The smoky octopus works beautifully with the al dente sweet peppers, earthy portobello mushrooms, sun-dried tomatoes, and slightly sweet balsamic finish.

For home, I get my octopus at Costco.  Not expensive and is ready to grill or sear. I would clean off the gel first before searing.

For a little extra freshness, finish the dish with a squeeze of lemon just before serving.