Recharge Your Job Search in 2018. AARP Foundation Can Provide You With Resources and Training. Learn More

« back to recipe search

Slow-Cooker Quinoa-Summer Squash Casserole

Slow-Cooker Quinoa-Summer Squash Casserole
Makes
10 Servings
Active Time
30 Minutes
Total Time
4:00 Hours

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.

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

Steps

  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 Facts

Nutrients per serving (recipe makes 10 servngs)

Calories 111
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 3mg
Sodium 286mg
Carbohydrates 18g
Dietary Fiber 3g
Total Sugars 6g
Added Sugars 0g
Protein 5g
Potassium 526mg

Diabetic Exchanges 1 starch, 1 1/2 vegetable

Powered by EatingWell.com © Meredith Corporation. All rights reserved. Used with permission.
0 comments