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Quinoa with cucumbers, tomatoes, fresh herbs, and feta stuffed into crispy romaine leaf. Easy, healthy and meatless | littlebroken.com @littlebroken

Mediterranean Quinoa Lettuce Boats

  • Author: Katya
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean

Description

Mediterranean quinoa salad with cucumbers, tomatoes, fresh herbs, and feta. Served in a crisp lettuce boat for meatless meal or refreshing salad.


Ingredients

Scale
  • 2 1/3 cups cooked rainbow quinoa (or white 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
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic salt
  • juice 1 lemon
  • 3 Tbsp. olive oil
  • 1/3 cup crumbled feta cheese
  • salt and pepper
  • baby romaine leaves (or Boston lettuce)

Instructions

  1. In a medium bowl, combine the quinoa, cucumber, tomatoes, parsley, onions, mint, cumin, garlic salt, lemon juice and olive oil. Fold in the crumbled feta. Season with salt and pepper to taste.
  2. Preferably chill the salad for at least 30 minutes before serving.
  3. When ready to serve, spoon the salad into baby romaine leaves and serve immediately.

Notes

2 1/3 cups cooked quinoa = approx 1 cup raw quinoa

Keywords: meatless, greek, fresh