Mediterranean lettuce cups with quinoa, olives, and feta

Name: Mediterranean lettuce cups with quinoa, olives, and feta
Cuisine: Mediterranean
Ingredients: 1.5 cups prewashed white quinoa; 2 1/4 cups water; Salt and pepper; 4 ounces feta cheese, crumbled; 1/2 cup plain yogurt; 1/4 cup minced fresh mint; 3 tablespoons red wine vinegar; 2 tablespoons minced fresh oregano or one and a half teaspoons dried; 1/2 cup olive oil; 2 tomatoes, cored, seeded, and cut into quarter inch pieces; 1 cucumber, peeled, half lengthwise, seeded, and cut into quarter inch pieces; 1 shallot, minced; 1/4 cup pitted black olives, chopped; 2 heads bibb lettuce

3 steps

Updated at: Thu, 17 Aug 2023 04:46:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories634.9 kcal (32%)

Total Fat41.3 g (59%)

Carbs51.9 g (20%)

Sugars5 g (6%)

Protein16.5 g (33%)

Sodium544.8 mg (27%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupswhite quinoa

prewashed

2 ¼ cupswater

salt

pepper

4 ouncesfeta cheese

crumbled

½ cupplain yogurt

¼ cupfresh mint

minced

3 tablespoonsred wine vinegar

2 tablespoonsfresh oregano

minced, or one and a half teaspoons dried

½ cupolive oil

2tomatoes

cored, seeded, and cut into quarter inch pieces

1cucumber

peeled, half lengthwise, seeded, and cut into quarter inch pieces

1shallot

minced

¼ cuppitted black olives

chopped

2 headsbibb lettuce

Instructions

Step 1

Toast quinoa in medium sauce pan over medium high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sounds, 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 rimmed baking sheet and let cool for 20 minutes. Transfer to large bowl.

Step 2

Meanwhile, process feta, yogurt, mint, vinegar, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in blender until smooth, about 15 seconds. With blender running, slowly add oil until incorporated, about 30 seconds.

Step 3

Add tomatoes, cucumber, shallot, olives, and 2/3 cup feta dressing to cool quinoa and toss to combine. Season with salt and pepper to taste. Spoon quinoa mixture into lettuce leaves, about 1/3 cup each, and drizzle with remaining dressing.