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Mediterranean Lettuce Cups with Quinoa, Olives, and Feta
1.5 cups prewashed white quinoa
2.25 cups water
salt and pepper
4 ounces feta cheese, crumbled (1 cup)
0.5 cups plain yogurt
0.25 cups minced fresh mint
3 tablespoons red wine vinegar
2 tablespoons minced fresh oregano or 1.5 tsp dried
0.5 cup extra virgin olive oil
2 tomatoes, cored, seeded, cut into 1/4 inch pieces
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4 inch pieces
1 shallot, minced
1/4 cup pitted black olives, chopped
2 heads Bibb lettuce (8 oz each), leaves separated
1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continous popping sound, 5 to 7 minutes.
Stir in water and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to low and simmer gently, until most of water has been absorbed, and quinoa is nearly tender,
about 15 minutes.
Spread quinoa onto baking sheet and let cool for 20 minutes; transfer to large bowl.
2. Meanwhile, process feta, yogurt, mint, vinegar, oregano, 1/2 tsp salt, 1/4 tsp pepper, in blender until smooth, about 15 seconds. With blender running, slowly add
oil until incorporated, about 30 seconds.
3. Add tomatoes, cucumber, shallot, olives, and 2/3 cup feta dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste.
Spoon quinoa mixture into lettuce leaves (about 1/3 cup), drizzle with remaining dressing and serve.
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