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Slow-Cooker Quinoa-Summer Squash Casserole

19 Ratings
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Serves: 10 (3/4 cup each)

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All you need:

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

All you do:

  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 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.

Daily Values:

52% vitamin C

Nutrition Facts per serving:

Calories: 111 Protein: 5g
Carbohydrate: 18g Saturated Fat: 1g
Cholesterol: 3mg Sodium: 286mg
Dietary Fiber: 3g Sugars: 6g
Fat: 3g
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