Mediterranean Lettuce Cups with Quinoa, Olives, and Feta
Fresh Mediterranean flavors meet nutty quinoa in a crisp Bibb lettuce wrap
Why This Recipe Works
Using a feta-based dressing both in the filling and as a drizzle adds layers of brine and creaminess to these crisp wraps. Prewashed quinoa saves time and ensures a clean, nutty flavor without any bitterness.
Instructions
Combine the quinoa, water, and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
Remove the pan from the heat and let the quinoa rest, covered, for 5 minutes. Fluff the grains with a fork and spread them onto a rimmed baking sheet to cool completely.
Process the feta, yogurt, mint, vinegar, and oregano in a blender until smooth. With the motor running, slowly stream in the oil until the dressing is thick and emulsified. Season with salt and pepper to taste.
Toss the cooled quinoa with the tomatoes, cucumber, shallot, olives, and a portion of the dressing in a large bowl. Stir gently until well combined and adjusted seasoning with salt and pepper.
Arrange the lettuce leaves on a platter. Spoon the quinoa mixture into each leaf cup and serve immediately, drizzling with the remaining dressing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The quinoa can be cooked a day ahead and stored in the refrigerator.
What substitutions can I make?
- fresh oregano: 1 1/2 tsp dried oregano
