I am submitting my Cranberry Grain Bowl to the Cape Cod Select Frozen Cranberries - Blogger Recipe Challenge, for the category Healthy On-the-Go!

Grain bowls are all the rage right now, and this one can be prepared ahead and eaten warm, cold, or room temperature. It makes a healthy grab-and-go lunch the next day!

This grain bowl features quinoa, broccoli, almonds, garbanzo beans and frozen Cape Cod Select Cranberries. The citrus vinaigrette packs a tangy punch, but the cranberries are the star of this show!

I used broccoli, celery, and garbanzo beans in my Cranberry Grain Bowl, but you can substitute your favorites.

Call me crazy, but this would be great with Brussels sprout leaves and pecans.
Go tropical with pineapple and macadamia nuts.
Grain bowls are a great vehicle for creativity. Get the kids involved with a Make-Your-Own-Grain-Bowl bar. Healthy choices can be fun!
Play around with different grains like couscous, bulgar wheat or even brown rice.

Cranberry Grain Bowl

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Servings people

Calories 611 kcal

Ingredients

For the vinaigrette:

1 small shallot, very finely chopped or grated
½ cup olive oil
¼ cup champagne or rice wine vinegar
3 TBS lemon juice, freshly squeezed
2 TBS orange juice, freshly squeezed
zest of one lemon
zest of ½ orange
¼ cup cranberries
salt and freshly ground pepper (to taste)

For the grain bowl:

3 cups quinoa (or other whole grain), cooked
1 cup broccoli florets, cooked chopped into bite sized pieces
¾ cup garbanzo beans, cooked rinse and drain canned beans
2 small stalks celery sticks, raw, diced use the light yellow interior stalks
¾ cup almonds, slivered
1 cup frozen cranberries, (thawed)

Instructions

For the vinaigrette:

Add all ingredients, except salt and pepper to a blender or food processer. Pulse until cranberries are broken down but not pureed. Add salt and pepper to taste. Store refrigerated in a jar with a lid until ready to use.

For the grain bowl:

Cook enough quinoa or other grain (per package directions) to make 3 cups.
Blanch broccoli until just tender but still a bit crunchy.
Rinse and drain canned garbanzo beans. (I cooked dry garbanzos the day before because I like the flavor and texture.)
Chop the celery stalks.
Thaw the cranberries. Chop the larger ones and leave the small ones whole. (They are easier to chop while still frozen)
Combine all the ingredients in a large bowl. If eating warm, add enough vinagrette to coat the mixture. Toss and serve. Refrigerate for serving cold or as a take along munch, adding the vinaigrette before serving.
Taste and add extra salt or pepper as needed. Serve extra vinaigrette on the side.

Nutrition

Calories: 611kcalCarbohydrates: 51gProtein: 14gFat: 41gSaturated Fat: 5gSodium: 38mgPotassium: 665mgFiber: 11gSugar: 7gVitamin A: 264IUVitamin C: 35mgCalcium: 111mgIron: 4mg

Tried this recipe?Let us know how it was!

Did you see the Cranberry Rosemary Focaccia Bread I made for the Cran You Believe It category of the Cape Cod Select Cranberries Blogger Challenge?