Clean the octopus or pulpo: Cut off and discard the sack just below the eyes. Cut out the beaklike mouth. Cut along the tentacles into individual pieces. Place in a medium saucepan with 2 tablespoons olive oil, 1 tablespoon balsamic, the oregano sprigs, bay leaves and peppercorns. Cover and cook over very low heat until the tentacles are tender, about 35 – 40 minutes. Set aside.
Place the quinoa in a medium saucepan with enough water to cover by 3 inches / 7/5 cm. Bring to a gentle boil, salt lightly and cook for about 15 minutes, until tender and popped. Drain.
While the quinoa is cooking, sauté the onion, fennel and garlic in a 2 tablespoons of olive oil in a medium frying pan over medium heat.
Remove the octopus from the pot, drain and cut into chunks. (If desired, you can add a little extra texture and flavor by searing it slightly in a ridged, nonstick frying pan before cutting.)
Combine the quinoa, octopus, onion-fennel-garlic mixture, tomatoes, chick peas and herbs in a mixing bowl. Season to taste with salt, pepper and lemon zest. Toss with remaining olive oil and vinegar and serve.