Mediterranean Lettuce Cups with Mint Yogurt Dressing

By courtneyepowell

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.

Ingredients

• 1/2 cup plain nonfat Greek yogurt
• Juice of 1/4 lemon
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh mint
• 1/2 small red onion, finely chopped
• 1/2 cucumber, peeled and diced into 1/4-inch pieces
• 6 ounces (about 1 cup) cherry tomatoes, halved
• 1/8 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

Preparation

Step 1

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.