1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce
1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.
