Mediterranean Lettuce Cups with Quinoa, Olives, and Feta | America's Test Kitchen

Ingredients

• 1 1/2 cups prewashed white quinoa
• 2 1/4 cups water
• Salt and pepper
• 4 ounces feta cheese , crumbled (1 cup)
• 1/2 cup plain yogurt
• 1/4 cup minced fresh mint
• 3 tablespoons red wine vinegar
• 2 tablespoons minced fresh oregano or 1½ teaspoons dried
• 1/2 cup extra-virgin olive oil
• 2 tomatoes , cored, seeded, and cut into ¼-inch pieces
• 1 cucumber , peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
• 1 shallot , minced
• 1/4 cup pitted black olives , chopped
• 2 heads Bibb lettuce (8 ounces each), leaves separated