Mediterranean Lettuce Cups with Quinoa, Olives, and Feta

These Mediterranean Lettuce Cups are a delightful and light lunch option that combines the nuttiness of quinoa with the bold flavors of salty feta, briny olives, fresh mint, and oregano. The crisp and refreshing Bibb lettuce serves as the perfect vessel for holding this flavorful quinoa salad. This recipe is not only delicious but also healthy and packed with Mediterranean goodness. Whether you’re looking for a quick lunch or a tasty appetizer, these lettuce cups will satisfy your cravings.

SERVES 4 TO 6

INGREDIENTS:

• 1½ cups prewashed white quinoa
• 2¼ cups water
• ½ teaspoon salt
• 4 ounces feta cheese, crumbled (1 cup)
• ¼ cup plain yogurt
• ¼ cup minced fresh mint
• 3 tablespoons red wine vinegar
• 2 tablespoons minced fresh oregano or 1½ teaspoons dried
• ½ 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
• ¼ cup pitted black olives, chopped
• 2 heads Bibb lettuce (8 ounces each), leaves separated

INSTRUCTIONS:

1. Toast the quinoa in a medium saucepan over medium-high heat, stirring frequently, until it becomes very fragrant and makes a continuous popping sound (about 5 to 7 minutes). Stir in water and ½ teaspoon salt and bring it to a simmer. Cover the saucepan, reduce the heat to low, and gently simmer until most of the water has been absorbed, and the quinoa is nearly tender (approximately 15 minutes). Spread the quinoa onto a rimmed baking sheet and let it cool for 20 minutes before transferring it to a large bowl.
2. In a blender, process feta, yogurt, mint, red wine vinegar, oregano, ½ teaspoon salt, and ¼ teaspoon pepper until smooth (about 15 seconds). With the blender running, slowly add the olive oil until the dressing is fully incorporated (about 30 seconds).
3. Add tomatoes, cucumber, shallot, olives, and ⅔ cup of the feta dressing to the cooled quinoa and toss everything together to combine. Season the quinoa salad with salt and pepper to taste.
4. Spoon the quinoa mixture into the individual Bibb lettuce leaves (about ⅓ cup each). Drizzle the remaining feta dressing over the filled lettuce cups just before serving.

TIPS:

• Choose prewashed quinoa for convenience and to ensure that the bitter protective coating (saponin) is removed. If using unwashed quinoa, rinse it thoroughly before cooking.
• Toast the quinoa before simmering to enhance its nutty flavor. Stir frequently during toasting to prevent burning.
• Prepare the dressing by blending feta, yogurt, mint, vinegar, oregano, salt, and pepper. Slowly add olive oil while blending until the dressing is smooth and well-incorporated.
• Allow the cooked quinoa to cool for about 20 minutes before tossing it with the tomatoes, cucumber, shallot, olives, and the majority of the feta dressing. This will allow the flavors to meld.
• Season the quinoa salad with salt and pepper according to your taste preference before spooning it into the lettuce leaves.
• Drizzle the remaining feta dressing over the filled lettuce cups just before serving to add a burst of flavor.

Enjoy these Mediterranean Lettuce Cups with Quinoa, Olives, and Feta as a refreshing and delightful dish that celebrates the flavors of the Mediterranean region. These lettuce cups are not only visually appealing but also delicious and nutritious, making them a perfect addition to your lunch or appetizer options.