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Vicki Shanta Retelny, Registered Dietitian Nutritionist

Festive Pomegranate and Goat Cheese Quinoa in Rosemary Vinaigrette (Gluten-Free)
Makes 8 servings (1/2 cup each)

2 cups quinoa, washed
4 cups low-sodium broth
1 cup POM Wonderful pomegranate seeds (or arils)
2 Tablespoons extra-virgin olive oil
1 Tablespoon white wine vinegar
1 Tablespoon honey
3 sprigs fresh rosemary, minced
1 teaspoon Dijon mustard
dash of salt
1/4 cup goat cheese, crumbled

Place quinoa and broth in a medium-sized pot on the stovetop over high heat. Bring to a rolling boil and then reduce heat, cover and simmer until water is absorbed. Remove quinoa from the heat and fluff with a fork. Turn into a large bowl and add pomegranate seeds.  Whisk together oil, vinegar, honey, rosemary and mustard. Drizzle over quinoa and toss.  Serve warm or at room temperature.
*sponsored by POM Wonderful.

Roasted Maple and Sage Petit Carrots
Makes 5 servings (4 carrots each)

2 cups petit carrots, multi-colored, washed and peeled
2 Tablespoons extra-virgin olive oil
4 fresh sage leaves
1/2 teaspoon ground sage
1 Tablespoon pure maple syrup
dash of salt and pepper

Preheat oven to 400 degrees F. Place carrots in baking dish and toss with oil, sage leaves, sage powder, syrup, salt and pepper. Roast on center rack for 15 – 20 minutes or until golden brown. Remove from oven and serve while warm.

Artichoke, Basil and Tomato Bruschetta
Makes 6 servings (2 each)

1 medium whole grain baguette, sliced
2 cups marinated artichoke hearts, drained
1/2 cup fresh basil leaves, julienned
1/2 cup cherry tomatoes, diced
1/4 cup Parmesan cheese, shaved

Preheat oven to 350 degrees F. Put bread on a baking sheet in the oven to toast for 2 – 3 minutes. Put artichoke hearts in a food processor. Pulse until pureed and smooth. Remove bread from the oven. Top each slice with dollop of pureed artichoke, basil and tomatoes. Top each with cheese. Serve immediately.