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20 minute dinner recipes

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Slow-Cooker Quinoa-Summer Squash Casserole


From EatingWell:  May/June 2014

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.

10 servings | Active Time: 30 minutes | Total Time: 4 hours on Low



  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.


Per serving : 111 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 18 g Carbohydrates; 5 g Protein; 3 g Fiber; 286 mg Sodium; 526 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable

Tips & Notes