If you like quinoa (
protein source), tomatillos, and cotija cheese this one is really good. Quantities of tomatillos or tomatoes vary depending upon what looks better in the store that day.
In the summer the tomatillos are gorgeous but in the winter they are puny looking or hard to find, so I don't use them.
Make sure to cut the tomatoes because that's where the liquid for the quinoa comes from. If you don't cut them the quinoa will be too dry. (been there done that) If you're making it with less or no tomatoes or tomatillos then pour a few cups of vegetable stock over the top before cooking. Better too much liquid than not enough.
Quinoa and veggies in a slow cooker
Ingredients:
1 1/2 cup uncooked quinoa
1/4 cup cotija cheese
2 zucchini
2 summer squash or mexican gray squash
tomatillos
grape tomatoes
Layer of uncooked quinoa on bottom
1 layer sliced zucchini
Sprinkle with cotija
1 layer grape tomatoes cut in half - hold back about 2 cups of tomatoes for the final layer
Sprinkle with cotija
1 layer sliced summer squash or mexican gray squash
sprinkle with cotija
1 layer tomatillo wedges
Sprinkle with cotija
Top with remaining tomatoes
Cook for 6 hours on low