Name: Mediterranean Lettuce Cups with Quinoa, Olives, and Feta
Total time: 1 h
Ingredients: 1 1/2 cups prewashed white quinoa; 2 1/4 cups water; Salt and pepper; 4 ounces feta cheese , crumbled (1 cup); 1/2 cup plain yogurt; 1/4 cup minced fresh mint; 3 tablespoons red wine vinegar; 2 tablespoons minced fresh oregano or 1½ teaspoons dried; 1/2 cup extra-virgin olive oil; 2 tomatoes , cored, seeded, and cut into ¼-inch pieces; 1 cucumber , peeled, halved lengthwise, seeded, and cut into ¼-inch pieces; 1 shallot , minced; 1/4 cup pitted black olives , chopped; 2 heads Bibb lettuce (8 ounces each), leaves separated

Why This Recipe Works

Whatever the filling, lettuce cups make a perfect light lunch. We chose to fill our version with an easy, flavorful quinoa salad. We thought that Mediterranean flavors would complement the nuttiness of the quinoa, so we paired it with salty feta, briny olives, and fresh mint and oregano. While the quinoa was cooking, we blended up the feta with some yogurt and lots of herbs and vinegar to make a bold dressing. Once the quinoa cooled, we tossed it with cucumber, tomatoes, olives, shallot, and a bit of the dressing. We reserved the rest of the dressing for drizzling once we portioned our salad into the lettuce leaves. The large, crisp leaves of Bibb lettuce made perfectly sized cups.

Before You Begin

We like the convenience of prewashed quinoa; rinsing removes the quinoa's bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure whether it's washed), rinse it and then spread it out over a clean dish towel to dry for 15 minutes before cooking.

Instructions

Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Stir in water and ½ 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.

Meanwhile, process feta, yogurt, mint, vinegar, oregano, ½ teaspoon salt, and ¼ teaspoon pepper in blender until smooth, about 15 seconds. With blender running, slowly add oil until incorporated, about 30 seconds.

Add tomatoes, cucumber, shallot, olives, and ⅔ cup feta dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste. Spoon quinoa mixture into lettuce leaves (about ⅓ cup each), drizzle with remaining dressing, and serve.