Slow-Cooker Quinoa-Summer Squash Casserole
As this layered slow-cooker squash casserole recipe cooks, the liquid from the tangy tomatillo salsa and summer squash is absorbed by the quinoa, adding tons of flavor to the final dish.
Servings
10 servings
Prep Time
30 minutes
Total Time
4 hours on Low
Ingredients
- 12ounces tomatillos, husked, rinsed and chopped
- 1pint cherry tomatoes, chopped
- 1poblano or bell pepper, chopped
- 1/2cup finely chopped white onion
- 1tablespoon lime juice
- 1teaspoon salt
- 1cup quinoa
- 1cup crumbled cotija or feta cheese, divided
- 2pounds small yellow summer squash, cut into 1/4-inch slices
- 2tablespoons chopped fresh oregano
Instructions
- Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
- Coat a 5- to 6-quart slow cooker with cooking spray. Layer quinoa, 1/3 cup cheese and all of the squash in the slow cooker. Top with another 1/3 cup cheese. Spread the tomatillo mixture on top; but don’t stir the ingredients together. (Refrigerate the remaining cheese to use for the topping.)
- Cover and cook on Low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.
Tips
5- to 6-quart slow cooker
Nutrition Facts
Per serving (recipe makes 10 servings)
| Calories | 111kcal |
|---|---|
| Carbohydrate Total | 18g |
| Total Sugars | 6g |
| Added Sugars | 0g |
| Fiber | 3g |
| Total Fat | 3g |
| Saturated Fat | 1g |
| Mono Saturated Fat | 0g |
| Cholesterol | 3mg |
| Sodium | 286mg |
| Protein | 5g |
| Potassium | 526mg |
| Calcium | 34mg |
| Folate | 67mcg |
| Omega-6 | 1g |
| Vitamin E | 1mg |
| Zinc | 1mg |
| Vitamin B3 | 2mg |
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