~~SALAD~~

SERVES 4 TO 6

1 1/2 cups prewashed white quinoa

2 1/4 cups water

Salt and pepper

4 ounces feta cheese, crumbled (1 cup)

1/2 cup plain yogurt

1/4 cup minced fresh mint

3 tbsp red wine vinegar

2 tbsp minced fresh oregano or 1 1/2 tsp dried

1/2 cup extra virgin olive oil

2 tomatoes, cored,seeded, and cut into 1/4- inch pieces

1 shallot, minced

1/4 cup pitted black olives,chopped

2 head Bibb lettuce (1 pound), leaves separated

1.Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Stir in water and 1/2 tsp salt; bring to simmer. Cover, reduce heat to low, and simmer gently until most of water has been absorbed and quinoa is nearly tender, about 15 minutes. Spread quinoa out over rimmed baking sheet and let cool for 20 minutes; transfer to large bowl.

2.Meanwhile,process feta,,yogurt, mint, vinegar, oregano, 1/2 tsp salt, and 1/4 tsp pepper in blender until smooth, about 15 seconds. With blender running, slowly add oil until incorporated, about 30 seconds.

3. Add tomatoes, cucumber, shallot, olives, and 2/3 cup feta dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste. Spoon quinoa mixture into lettuce leaves (about 1/3 cup each), drizzle with remaining dressing and serve.