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Slow-Cooker Quinoa-Summer Squash Casserole

MV8805_Beisch

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 servngs

Prep Time

30 minutes

Total Time

4 hrs 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

  1. Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
  2. 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.)
  3. 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 servngs)

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