Slow-Cooker Quinoa-Summer Squash Casserole
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
- Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
- 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.)
- Cover and cook on Low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.
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