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Slow-Cooker Quinoa-Summer Squash Casserole

Carolyn Malcoun
  • 240 minutes
  • Serves 10

INGREDIENTS

1

cut into 4-inch slices 2 pounds small yellow summer squash, small yellow

1 pint

Cherry tomatoes

2 tbsp

Oregano, fresh

1

Poblano or bell pepper

12 oz

Tomatillos

1/2 cup

White onion

1 tbsp

Lime juice

1 cup

Quinoa

1 tsp

Salt

1 cup

Cotija or feta cheese