Quinoa Greek Salad Lettuce Wraps
Toasted quinoa and creamy feta-mint dressing in crisp lettuce cups
Why This Recipe Works
Toasting the dry quinoa before simmering adds a deep, nutty complexity that transforms the grain into a flavorful base. Combined with a blender-whipped feta dressing, these wraps are a bright, satisfying alternative to traditional salads.
Instructions
Toast the quinoa in a medium saucepan over medium-high heat, stirring frequently. The grains should become very fragrant and make a continuous popping sound within 5 to 7 minutes. Stir in the water and salt and bring to a simmer. Cover, reduce the heat to low, and simmer gently until the water has been absorbed and the quinoa is nearly tender, about 15 minutes.
Spread the cooked quinoa onto a rimmed baking sheet and let it cool for 20 minutes before transferring to a large bowl. Cooling it on the flat surface prevents the grains from clumping and ensures they don't wilt the fresh vegetables.
Process the feta, yogurt, mint, vinegar, oregano, salt, and pepper in a blender until smooth. With the motor running, slowly stream in the oil until the dressing is fully emulsified and creamy.
Add the tomatoes, cucumber, shallot, olives, and most of the feta dressing to the bowl with the cooled quinoa and toss to combine thoroughly. Season with additional salt and pepper to taste.
Spoon the quinoa mixture into the individual lettuce leaves, drizzle with the remaining dressing, and serve immediately while the lettuce is crisp.
🍽️ 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 feta dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
