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.