Slow Cooker Quinoa and Squash
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.
Yield: 10 servings Active Time: 30 Total Time: 240
12 ounces tomatillos, husked, rinsed and chopped
1 pint cherry tomatoes, chopped (I subbed in my very own steamed tomatoes, 1 32 ounce jar)
1 poblano or bell pepper, chopped
1/2 cup finely chopped white onion
1 cup vegetable stock
1 tablespoon lime juice
1 teaspoon salt
1 cup quinoa
1 cup kidney beans
2 pounds small yellow summer squash, cut into 1/4inch slices
2 tablespoons chopped fresh oregano
Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
Coat a 5 to 6quart 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.)
Cover and cook on Low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.
Make this and let us see!! #honestlivingcooking