Quinoa is a new grain in Greece, but one that people have embraced with open arms. It is now widely available throughout the country. There is at least one Greek company producing and packaging it.
Ingredients
- 1 small (1½- to 2-pound / 680 to 900 g) octopus or pulpo
- ½ cup (120 ml) extra-virgin Greek olive oil
- 3 tablespoons balsamic vinegar
- 3 or 4 fresh oregano sprigs
- 2 bay leaves
- 10 whole black peppercorns
- 1 cup (170 g) dried quinoa, rinsed
- Salt and freshly ground black pepper
- 1 red onion, diced
- 1 small fennel bulb, diced
- 1 garlic clove, minced
- 15 cherry or teardrop tomatoes, halved
- 1½ cups (240 g) cooked chickpeas (good-quality canned are fine)
- ½ cup (25 g) any chopped fresh herbs of your choice (basil, mint, oregano, parsley, cilantro, dill)
- 1 grated lemon zest
How to Make It
- To clean the octopus or pulpo, cut off and discard the sack just below the eyes. Cut out the beaklike mouth and discard. Cut the tentacles into individual pieces and place them in a medium saucepan with 2 tablespoons of the olive oil, 1 tablespoon of the vinegar, the oregano sprigs, bay leaves, and peppercorns. Cover and cook over very low heat until the tentacles are tender, 35 to 40 minutes. Set aside in the pot.
- Place the quinoa in a medium saucepan and add water to cover by 3 inches (7.5 cm). Bring to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid.
- While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, fennel, and garlic and cook, stirring, until soft.
- Drain the octopus and cut it into chunks. (If desired, you can add a little extra texture and flavor by searing it lightly on a nonstick grill pan before cutting it.)
- Combine the quinoa, octopus, onion-fennel mixture, tomatoes, chickpeas, and herbs in a bowl. Season with the lemon zest and salt and pepper to taste. Toss with the remaining olive oil and vinegar and serve.
