Mediterranean Lettuce Cups with Quinoa, Olives, and Feta

Ingredients

• 1 1/2 cups prewashed white quinoa
• 2 1/4 cups water
• Salt
• 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