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Exotic Spiced Quinoa Salad with Grilled Octopus
Exotic Spiced Quinoa Salad with Grilled Octopus

Exotic Spiced Quinoa Salad with Grilled Octopus
A vibrant and flavorful salad featuring grilled octopus, spiced quinoa, and a medley of fresh vegetables.
Exotic Spiced Quinoa Salad with Grilled Octopus

To provide a balanced meal with high protein and complex carbohydrates, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 500
    g
     octopus
  • 150
    g
     quinoa
  • 1
    item
     red bell pepper
  • 100
    g
     cucumber
  • 150
    g
     cherry tomatoes
  • 1
    item
     red onion
  • 1
    item
     lemon
  • 30
    ml
     olive oil
  • 2
    clove
     garlic
  • 20
    g
     parsley
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 5
    g
     salt
Preparation Time: 60 minutes
Exotic Spiced Quinoa Salad with Grilled Octopus
Instructions:
  1. Clean the octopus and boil it in salted water for about 40 minutes until tender.
  2. Rinse the quinoa under cold water and cook it according to package instructions.
  3. Chop the red bell pepper, cucumber, cherry tomatoes, and red onion into small pieces.
  4. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, and salt to make the dressing.
  5. Once the octopus is cooked, grill it on high heat for about 5 minutes on each side.
  6. In a large bowl, combine cooked quinoa, chopped vegetables, and parsley.
  7. Slice the grilled octopus and add it to the salad.
  8. Pour the dressing over the salad and toss well to combine.
  9. Serve immediately.
Nutrition Per Serving 1000 g Per 100g
Energy 618 kcal 62 kcal
Protein 50 g 5.0 g
Fibre 12 g 1.2 g
Salt 5 g 0.5 g
Sugar 10 g 1.0 g
Carbohydrates 70 g 7.0 g
Fat 30 g 3.0 g
  • 500
    g
     octopus
  • 150
    g
     quinoa
  • 1
    item
     red bell pepper
  • 100
    g
     cucumber
  • 150
    g
     cherry tomatoes
  • 1
    item
     red onion
  • 1
    item
     lemon
  • 30
    ml
     olive oil
  • 2
    clove
     garlic
  • 20
    g
     parsley
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 5
    g
     salt
1
Servings
0

Clean the octopus and boil it in salted water for about 40 minutes until tender.

Rinse the quinoa under cold water and cook it according to package instructions.

Chop the red bell pepper, cucumber, cherry tomatoes, and red onion into small pieces.

In a bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, and salt to make the dressing.

Once the octopus is cooked, grill it on high heat for about 5 minutes on each side.

In a large bowl, combine cooked quinoa, chopped vegetables, and parsley.

Slice the grilled octopus and add it to the salad.

Pour the dressing over the salad and toss well to combine.

Serve immediately.

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