Slow Cooker Greek Quinoa and Vegetable Lettuce Cups
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 2 garlic cloves , minced
- 1 1/2 cups vegetable broth
- 1 cup prewashed white quinoa , rinsed
- 2/3 cup plain yogurt
- 2 ounces feta cheese , crumbled (1/2 cup)
- 1/4 cup minced fresh mint
- 2 tablespoons red wine vinegar
- Salt and pepper
- 2 tomatoes , cored, seeded, and chopped
- 1 cucumber , peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
- 1 small shallot , halved and sliced thin
- 2 heads Bibb lettuce (8 ounces each), leaves separated
Instructions
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