Easy to make. Very tasty. Will definitely make again.
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 Reviews for Slow-Cooker Quinoa-Summer Squash Casserole
Until this recipe I had not cooked with tomatillos. They added a nice, subtle flavor. Using fresh oregano is imperative as it adds a truly "fresh' flavor. This is now my husband's favorite squash casserole!
Sounds great but do you cook the Quinoa first? It seems like there isn't enough liquid since my Quinoa says to cook 1 cup in 2 cups of water
I had never cooked with tomatillos before, so when I was putting this together, the stickyness and the smell was quite off-putting. By the time I filled my slow cooker, I was skeptical that this would turn out. But it did turn out! It was more delicate than I anticipated, with wonderful texture and nice squash/feta flavor.
I used a mix of zucchini and summer squash but didn't have enough, so I supplemented with about half a pound of sliced frozen zucchini. I used sheep's milk feta, which is milder and less salty than goat's milk. This paired very nicely with sauteed chicken thighs.
I don't have kids, but I seriously doubt they will like this.
Tip: if you're concerned about bitterness, rinse your quinoa. Not all brands need rinsing, but you only need to experience a bitter batch once to know the extra step is worth the time.
I was really impressed with the flavor even though it didn't have any spice, it still had a great taste. Next time I will add a can of rotel or change to a hotter pepper, we like spice at our house. Great, healthy dish that can be eaten as dinner with salad. Cooking time was right on and didn't leave the veggies all soggy - I will definitely make again.