Hey Guys! My name is Catherine, today I will be a guest blogger for GirlsWhoBrunch! It’s no secret that I got the gig because I am besties with the fabulous Esther Collins who created this chic blog. Yes, we have been friends for 17 years and counting, the proof is in the pic!

So before I dive into what I am sharing today, I will give you guys a little background to who I am and what inspires me. I am currently living on the east coast, New York to be exact, and finishing my MBA.

I have always been passionate in expanding my knowledge in all facets of my life including education, fitness and healthy eating. I love to find healthy recipes and new creative ways to think outside the box and experiment when it comes to cooking. Who doesn’t love delicious food that nourishes the body and makes you feel good and look radiant?

Today I am here to share a recipe I came across on PopSugar, I have to admit I am obsessed with their app. This recipe for Zucchini, Squash and Quinoa Salad combines all different flavors of vegetables, dried fruits and fresh herbs, it is a must have recipe.

So lets get started!

First you will need these delicious Ingredients

3 bay leaves
Salt, to taste
2 cups quinoa
1/4 cup olive oil
2 small zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
2 bunches green onions, chopped
1 cup dried apricots, diced
1 cup dried cranberries
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 lemon

*Keep in mind this recipe serves 10 people, so you may want to half the recipe.

• Firstly, you will want to chop your apricots, mint, cranberries, parsley, and green onions and place them to the side.
• Boil 4 cups of water and season with bay leaves and salt in a sauté pan. Once the water has boiled go ahead and add your quinoa and return to a boil. Don’t forget to reduce the heat and cover the saucepan; let this simmer for about 20 minutes, until the quinoa absorbs the water.
• While the quinoa is cooking, heat 3 tablespoons of oil in a frying pan to cook your zucchini and squash, sauté until lightly brown and add salt and pepper for taste.
• Secondly, once your veggies are browned and cooked, and your quinoa is ready to go, add quinoa to a large bowl with the zucchini and squash.
• Stir into the large bowl your pre-chopped, onions, apricots, cranberries, parsley and mint. It should look like this:
  

• Lastly, grate your lemon peel and add in your lemon juice and stir!

From: Epicurious.com

This recipe may look intimidating but it is super easy to throw together, and most importantly a crowd pleaser! I served this for thanksgiving and everyone loved it. The best part is its only 221 calories per serving with 6.7 grams of protein. So what are you waiting for? Go unleash your creative side and give it a shot, I promise you wont be disappointed!

XOXO, Catherine