Mediterranean Quinoa Lettuce Boats
Mediterranean quinoa salad with cucumbers, tomatoes, fresh herbs, and feta. Served in a crisp lettuce boat for a light meal or side dish.
These crisp lettuce boats are inspired by Quinoa Tabbouleh Salad. They are fresh, simple, and so satisfying.
The filling is a Mediterranean-inspired quinoa salad with fresh veggies, fragrant herbs, and salty feta cheese. All tossed in a simple olive oil and lemon combo, then served inside crisp lettuce leaves.
Enjoy these lettuce boats as a side dish or a light meal.
Best Lettuce to Use
Baby romaine lettuce works great for these lettuce boats. It has sturdy leaves that hold a good amount of filling without falling apart.
You could also use long leaves of romaine, cut into a few pieces, or Bibb or butter lettuce.
Ways to Add Protein
These lettuce boats are vegetarian but you can easily add-in cooked chopped chicken, shrimp, or even canned tuna to make these more filling.
Serving Suggestions
These lettuce boats are filling enough to serve on their own as a light lunch, snack, or you can serve them as a side dish alongside any of the following entrees:
If you love this lettuce boats recipe, try these lettuce wrap recipes:
Mediterranean Quinoa Lettuce Boats
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Salad
- Method: Chop
- Cuisine: Mediterranean
Description
Mediterranean quinoa salad with cucumbers, tomatoes, fresh herbs, and feta. Served in a crisp lettuce boat.
Ingredients
- 2 1/2 cups cooked quinoa, completely chilled
- 3/4 cup diced cucumber
- 3/4 cup chopped tomatoes
- 1/2 cup chopped fresh parsley
- 3 green onions, sliced
- 1 Tbsp. finely chopped fresh mint
- 1/3 cup crumbled feta cheese
- 4 Tbsp. extra-virgin olive oil
- Juice 1 lemon, about 2 tablespoons
- 1/2 tsp. ground cumin
- Kosher salt and fresh black pepper
- Baby romaine leaves or Boston lettuce, for serving
Instructions
- In a medium bowl, combine the quinoa, cucumbers, tomatoes, parsley, green onions, mint, and feta cheese.
- Whisk together the olive oil, lemon juice, and cumin. Season with salt and pepper. Add to the quinoa and toss to combine. Taste for salt and pepper.
- Spoon the salad into baby romaine leaves and serve immediately.
Nutrition
- Serving Size: 2 lettuce boats with 1/2 cup quinoa filling each
- Calories: 318
- Sugar: 3.7 g
- Sodium: 134.8 mg
- Fat: 19.3 g
- Carbohydrates: 30.6 g
- Protein: 8.4 g
- Cholesterol: 11.1 mg
Keywords: vegetarian, easy, salad
Recipe originally published 7/12/15.