Slow-Cooker Quinoa-Summer Squash Casserole

4.7
(3)
3 Reviews

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.

By
Carolyn Malcoun
Carolyn Malcoun
Carolyn Malcoun

As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
3758655.jpg
Cook Time:
30 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs
Servings:
10
Yield:
10 servings
Nutrition Profile:
Low-Fat High-Fiber Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 12 ounces tomatillos, husked, rinsed and chopped

  • 1 pint cherry tomatoes, chopped

  • 1 poblano or bell pepper, chopped

  • ½ 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

Directions

  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.

Tips

Equipment: 5- to 6-quart slow cooker

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Originally appeared: EatingWell Magazine, May/June 2014

Nutrition Facts (per serving)

111 Calories
3g Fat
18g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size About 3/4 cup
Calories 111
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 5g 10%
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Vitamin A 515IU 10%
Vitamin C 31mg 34%
Folate 67mcg 17%
Sodium 286mg 12%
Calcium 34mg 3%
Iron 1mg 8%
Magnesium 61mg 15%
Potassium 526mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles

8017966.jpg
Chilaquiles Casserole
45 mins
3758074.jpg
Vegetarian Quinoa & Squash Casserole
1 hr 20 mins
3759010.jpg
Wild Mushroom & Polenta Casserole
1 hr 45 mins
3759382.jpg
Pasta Salad with Black Beans & Avocado Dressing
20 mins
Vegetarian Taco Salad
Vegetarian Taco Salad
40 mins
3755357.jpg
Tabbouleh with Grilled Vegetables
1 hr
3756746.jpg
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)
1 hr 50 mins
3755632.jpg
Roasted Corn, Black Bean & Mango Salad
45 mins
3756523.jpg
Lebanese Potato Salad
1 hr 15 mins
No-Cook Black Bean Salad
No-Cook Black Bean Salad
30 mins
3757140.jpg
Claire's Mixed Green Salad with Feta Vinaigrette
15 mins
4473531.jpg
Greek Potato Salad
45 mins
4457617.jpg
Chickpea Salad
20 mins
a close up shot of rice on a white plate
Baked Rice with Roasted Corn, Peppers & Onions
2 hrs
Chicken, Mushroom & Wild Rice Casserole
Chicken, Mushroom & Wild Rice Casserole
1 hr 45 mins
4509344.jpg
Mexican-Inspired Coleslaw
20 mins