Mediterranean Quinoa Lettuce Boats

• Vegetarian
• Gluten free

• Produce

  • 1 Baby romaine
  • 3/4 cup Cucumber
  • 3 Green onions
  • 1 Juice 1 lemon
  • 1 tbsp Mint, fresh
  • 1/2 cup Parsley, fresh
  • 3/4 cup Tomatoes

• Pasta & Grains

  • 2 1/3 cups Rainbow quinoa, cooked

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/3 cup Feta cheese

Found on littlebroken.com

Description

Ingredients

• 2⅓ cups cooked rainbow quinoa (or white quinoa), completely chilled*
• ¾ cup diced cucumber
• ¾ cup chopped tomatoes
• ½ cup chopped fresh parsley
• 3 green onions, sliced
• 1 Tbsp. finely chopped fresh mint
• ½ tsp. ground cumin
• ½ tsp. garlic salt
• juice 1 lemon
• 3 Tbsp. olive oil
• ⅓ cup crumbled feta cheese
• salt and pepper
• baby romaine leaves (or Boston lettuce)

Directions

• 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.
• Preferably chill the salad for at least 30 minutes before serving.
• When ready to serve, spoon the salad into baby romaine leaves and serve immediately.