Wellness Wednesday: Healthy Holiday Recipes

TWIN FALLS, Idaho (KMVT/KSVT) —The holidays are in full swing, and eating healthier can feel impossible. To help with this trying task St. Luke’s Magic Valley Chef Mark Owsley and Registered Dietitian Abbigail Sunndell joined us on Rise & Shine.

They provided two recipes to bring to your next function.

A Cranberry Quinoa Salad that can serve 4 adults.

1.) Ingredients: 2 T Jalapenos (seeded) Fresh Small diced ¼ cup Scallions Small Diced 6 oz. Craisins Basil Fresh 2 T Chopped Mint Fresh 2 T Chopped Salt and Black Pepper Dash ¼ cup sliced almonds Prep all ingredients and mix.

2.) Citrus Vinaigrette Honey 1 oz. Olive Oil 1 oz. Apple Cider Vinegar 1 oz. Lime Juice 1/2 oz. Cranberry Juice 1 oz. Mix all ingredients.

3.) 1.5 cups Rinsed Tri-Colored Quinoa 1.5 cup rinsed Quinoa ( Bring 4.5 cups water to a boil, add quinoa then lower to a simmer and cover. Cook for 12-15 minutes then pull off the heat and leave coved for 5 additional minutes. Spread Cooked Quinoa on a thing pan to cool faster, then place in a refrigerator for ½ hour.

4.) Combine Steps 1-3. Garnish: Sprig of Fresh Mint or Basil.

They also provided a pomegranate zucchini avocado salsa.

Ingredients: 3 Zucchini cut into 1/2 in. chunks, 1 tbl. of Olive Oil, 1 Tsp. Dried Oregano, 1/2 tsp. sea salt & freshly cracked pepper, 1/2 a red onion diced, 1 avocado cut into 1/4 in. chunks, 1/2 cup pomegranates arils, 1/4 cup crumbled feta cheese, 1 Tbl. fresh lime juice, or 1 tsp. True Lime.

1. Preheat oven to 450 degrees.

2. Toss zucchini and red onion with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet. Roast, tossing once, until golden brown, about 25 minutes. Cool completely.

3. Add remaining ingredients and gently stir to combine. Refrigerate 30 minutes to 2 hours before serving.

4. Serve with pita or tortilla chips, or atop quinoa for a full meal.

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