Mediterranean Lettuce Cups with Mint Yogurt Dressing

Note: This recipe utilizes a red bean and quinoa mixture which is prepared as part of the Lemon Chicken with Red Beans and Quinoa recipe.

Mediterranean Lettuce Cups with Mint Yogurt Dressing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup plain nonfat Greek yogurt

  • Juice of ¼ lemon

  • 1

    teaspoon ground cumin

  • 2

    tablespoons chopped fresh mint

  • ½

    small red onion, finely chopped

  • ½

    cucumber, peeled and diced into ¼-inch pieces

  • 6

    ounces (about 1 cup) cherry tomatoes, halved

  • teaspoon cayenne pepper

  • 1

    pinch kosher salt

  • 1

    pinch freshly ground black pepper

  • 1

    head Bibb lettuce (8 large leaves)

  • 2

    cups pinto beans and quinoa (from Lemon Chicken with Red Beans and Quinoa recipe)

  • 1

    avocado, pitted and sliced lengthwise into thin strips

Directions

1. In a small bowl, combine yogurt, lemon juice, cumin, and mint; set aside. 2. In another bowl, combine red onion, cucumber, and tomatoes. Add 2 tablespoons yogurt dressing, cayenne pepper, salt, and pepper and stir to combine; set aside. 3. Put 2 lettuce leaves on each of four plates. Spoon 1/4 cup quinoa mixture into each. Divide cucumber mixture evenly over leaves and top with avocado slices. Serve with extra dressing on the side.


Nutrition

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