RECIPE: Greek Quinoa & Veggie Lettuce Cups

Need a new idea for a delicious & nutritious lunch? Try this recipe inspired by America's Test Kitchen. It serves four, with approximately 300 calories & 12g of protein per serving.

Ingredients:

• 1.5 cups low sodium vegetable broth
• 1 cup RINSED quinoa
• 2/3 cup plain low or non-fat yogurt
• 1/2 cup crumbled feta cheese
• 4 TBS minced fresh mint
• 2 TBS red wine vinegar
• 1 TBS olive oil
• 1/4 TSP salt
• 1/4 TSP pepper 
• 2 seeded chopped tomatoes
• 3 peeled halved and sliced Persian cucumbers
• 1 small sliced shallot
• 1/2 lemon
• Romaine or butter lettuce leaves 

Instructions:

• Bring vegetable broth to boil
• Add quinoa, cover and simmer until all broth is absorbed. 
• Turn off heat and fluff with fork.
• While quinoa is cooking combine yogurt, feta cheese, 2 tablespoons of the minced fresh mint, red wine vinegar, olive oil, salt and pepper in a bowl, breaking up large feta chunks as you combine.
• Fold 1/2 cup of the yogurt sauce with fork-fluffed quinoa, tomatoes, cucumbers, shallot and the other two tablespoons of mint.
• Season with salt & pepper to taste and squeeze one fresh lemon half over quinoa to taste.
• Serve in butter or romaine (pictured) lettuce cups with remaining yogurt sauce on the side.

Recipe & photo submitted by
AAY! member Emilie E.