Advertisement

Slow-Cooker Quinoa-Summer Squash Casserole

May/June 2014

Your rating: None Average: 3.3 (34 votes)

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.


Slow-Cooker Quinoa-Summer Squash Casserole Recipe

Makes: 10 servings

Serving Size: About 3/4 cup

Active Time:

Total Time:

Equipment: 5- to 6-quart slow cooker

Ingredients

  • 12 ounces tomatillos, husked, rinsed and chopped
  • 1 pint cherry tomatoes, chopped
  • 1 poblano or bell pepper, chopped
  • 1/2 cup finely chopped white onion
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 cup quinoa
  • 1 cup crumbled cotija or feta cheese, divided
  • 2 pounds small yellow summer squash, cut into 1/4-inch slices
  • 2 tablespoons chopped fresh oregano

Preparation

  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.

Nutrition

Per serving: 111 calories; 3 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 6 g total sugars; 5 g protein; 3 g fiber; 286 mg sodium; 526 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value), Folate (17% dv), Potassium & Magnesium (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 1/2 vegetable


More From EatingWell

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner