Mediterranean Lettuce Cups
with Garlic Yogurt Sauce
Craving a quick & easy weeknight dinner? These Mediterranean-inspired lettuce cups will hit the spot in just 15 minutes. This gluten-free dinner features scoops of fluffy quinoa tabouli, a sprinkling of bold briny olives, and a drizzle of creamy garlic yogurt sauce.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 6 oz precooked white quinoa
- 2 Persian cucumber, diced
- 1 Roma tomato, diced
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 1/2 tsp dried oregano
- 2 garlic cloves, peeled and grated (divided)
- 2.5 oz cashew milk yogurt
- 1 head Roma crunch lettuce, trimmed and leaves separated
- 1/4 cup Kalamata olives, roughly chopped
- 1/4 cup cashews
- 2 tsp olive oil
- Salt
- Pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Stir together quinoa, cucumber, tomatoes, lemon juice, just ½ tsp oregano, just half the garlic, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl.
Stir together remaining garlic, yogurt, lemon zest, and a pinch of salt and pepper in small bowl.
Arrange lettuce on serving plates and top with quinoa tabouli. Drizzle with garlic yogurt sauce and sprinkle with olives and cashews. Serve with lemon wedges. Tuck in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
Lemon Poppy Overnight Oats with Dried Blueberries & Almonds
Charred Asparagus with Creamy Pesto Tahini & Sun-Dried Tomato Fried Rice
Romesco Zucchini with Cashew Cheese & Spinach Quinoa
