Wrap Up Your Meal With Our Greek Salad Quinoa Lettuce Wraps
Greek Salad Quinoa Lettuce Wraps
Serves 4 (each lettuce leaf should have about 1/2 cup filling depending on the size of the leaves; yield 3 lettuce wraps per person)
Prep time: 10 minutes
Cook time: 15 minutes
Stand/Cool time: 15 minutes
1 cup uncooked quinoa
2 cups water
1 10-ounce container hummus (1 cup)
Juice from 1 lemon (3 tablespoons)
1 cup diced cucumber (1 small)
1 cup halved cherry tomatoes
1/2 cup kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup minced red onion
1/4 teaspoon salt
12 large Romaine lettuce leaves (or other lettuce like butter, green leaf or red leaf)
1/2 teaspoon cracked black pepper
1. Place the quinoa into a fine-mesh strainer and rinse well under cold water. Transfer to a medium pot. Add 2 cups water and bring to a boil. Reduce to a simmer over low heat and cook for about 15 minutes or until the liquid is absorbed and the quinoa is tender, stirring occasionally. Remove from heat. Cover and let stand for 5 minutes. Transfer to a large bowl. Let cool slightly.
2. Whisk together the hummus and lemon juice to form a thick, but easy-to-drizzle dressing. Set aside.
3. Add the cucumber, tomatoes, olives, feta, onion and salt to the quinoa. Toss to combine. Divide among lettuce leaves. Drizzle with dressing and sprinkle with pepper. Serve immediately.
Nutrition facts (per serving): 378 calories, 14 g total fat (4 g saturated fat), 17 mg cholesterol, 601 mg sodium, 51 g carbohydrates, 8 g fiber, 7 g sugar, 13 g protein
Daily values: 110% vitamin A, 21% vitamin C, 13% calcium, 26% iron