This Crockpot Quinoa Casserole is creamy, full of protein-rich quinoa, and packed with vegetables making it an easy and healthy dinner for your slow cooker.
I was in serious need of some comfort food this weekend and I was seriously not in the mood to go to the grocery store.
So, I threw the food we had on-hand into the crockpot to let it do the cooking for me.
And it just so happened that I had lots of quinoa in the pantry, which made an excellent base for this casserole. And it gave me a great opportunity to try cooking quinoa in a slow cooker.
I had zucchini and carrots in the fridge, but bell peppers, broccoli, and just about any other vegetable I can think of would taste great in here!
And feel free to use a smaller can of green chiles. We just really like green chiles in our family.
I keep 2-cup portions of shredded zucchini in my freezer, so the only prep work I needed to do was shred the carrots, chop the parsley, and dice the roasted red peppers.
The rest was just throwing it all into the crockpot and waiting! I love my slow cooker.
Crockpot Quinoa Casserole
This Crockpot Quinoa Casserole is creamy, full of protein-rich quinoa, and packed with vegetables making it an easy and healthy dinner for your slow cooker.
Ingredients
- 2 cups quinoa, uncooked
- 3 3/4 cups low sodium chicken broth
- 2 cups shredded zucchini
- 2 cups shredded carrot
- 1 cup fresh parsley, chopped
- 2 tsp minced garlic
- 1 cup chopped onion
- 3/4 cup roasted red peppers, diced
- 7 oz can green chiles, drained
- 8 oz Neufchatel cream cheese, softened
- 1/2 cup fat free sour cream
- salt and pepper, to taste
Instructions
- Soak quinoa for 15 minutes in water, rinse, and add to crockpot.
- Add all other ingredients, except for the cream cheese and sour cream, to the crockpot and stir to combine.
- Cook for 2-4 hours on high or 4-6 hours on low.
- Fluff quinoa with a fork, then stir in cream cheese and sour cream.
- Cook for another 15-30 minutes, until cream cheese is melted.
Nutrition Information:
Serving Size: 1/8thAmount Per Serving: Calories: 290Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 20mgSodium: 458mgCarbohydrates: 42gFiber: 5gSugar: 9gProtein: 11g
Gaynell
Monday 28th of March 2016
Thinking of making this sometime this week and adding shredded chicken to it to make it complete meal. My husband doesn't much care for meals that meat isn't involved somewhere. This sounds really good.
Becky
Saturday 2nd of April 2016
It would be great with chicken! I hope you like it! My dad is the same way. He's a meat and potatoes guy!
Lindsay
Tuesday 3rd of February 2015
I made this a couple times a few months ago. We really liked it. My only problem is that now I cannot see the recipe on your page. Not sure what is going on. Could you please e-mail the recipe to me?
Becky
Wednesday 4th of February 2015
Hi Lindsay, I'm so sorry about the glitch! The recipe should be there now!
Erin
Monday 10th of December 2012
We really liked this! I halved the recipe and it was more than enough for two, next time I will quarter it. I used broccoli, carrots, onion, garlic, corn, and a couple splashes of hot sauce. Will definitely make it again!
Anonymous
Friday 14th of September 2012
this turned out great. Made half a recipe and was a LOT. I think quarter recipe would be enough for 4. Used broccoli, corn and carrots..what I had.
Melissa
Monday 20th of February 2012
Loved this! My hubby did too. I think mine came out very differently because I only used carrots, some frozen peas, frozen corn and some smashed garlic cloves I had in my fridge/freezer. I also only had 2oz of cream cheese. Came out do yummy though. The next day I took the leftover casserole, formed patties and pan fried them in a little oil to crisp them up. So good!