Greek quinoa salad served in crisp lettuce cups. Great served as a lunch entree, meatless meal, or appetizer/side alongside something off the grill. Quinoa salad adapted from [Bobby Flay|http://www.foodnetwork.com/recipes/bobby-flay/greek-quinoa-salad-recipe.html].
In a small bowl, whisk together the lemon juice, vinegar, oregano, garlic, olive oil, and salt and pepper to taste. Cover and refrigerate.
To a small saucepan over medium-high heat, add the rinsed quinoa, 1 cup of water, and salt and pepper. Cover and bring to a boil. Reduce heat to low and simmer the quinoa for12-15 minutes, until quinoa is cooked and water is absorbed. Remove from the heat, remove the the lid and fluff quinoa with a fork, allowing the quinoa to cool.
In the meantime, add to a mixing bowl the tomatoes, olives, red onion, cucumber, and pepper (if using). Fold in the cooled quinoa. Drizzle with the prepared vinaigrette and toss to combine. Refrigerate the salad for at least one hour before serving.
To assemble the lettuce wraps: just prior to serving, place the romaine lettuce cups onto a work surface. Using a small spoon, carefully scoop the Greek quinoa salad into the cups. Sprinkle each lettuce wrap with a generous amount of feta cheese. Transfer the lettuce wraps to a serving plate. Serve promptly. Recipe is easily doubled.