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.
Rate this recipe
4.6/5
(10 Votes)
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
Details
Servings 4
Adapted from shape.com
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.
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