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    HOME » Recipes » Pasta & Rice

    Published: May 31, 2020 · Modified: Feb 15, 2022· This website generates income via ads ·

    Cranberry Grain Bowl

    Jump to Recipe

    Grain bowls are all the rage right now, and this one can be prepared ahead and eaten warm, cold, or room temperature. A nice Cranberry Grain Bowl 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!


    Jump to:
    • Ingredients:
    • Instructions:
    • Recipe

    Variations and Substitutions:

    • 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.

    Ingredients:

    • Shallot
    • Olive oil
    • Champagne or rice wine vinegar
    • Lemon juice, freshly squeezed
    • Cranberries 
    • Salt
    • Freshly ground pepper (to taste)

    For the grain bowl:

    • Quinoa (or other whole grain), cooked
    • Broccoli florets
    • Garbanzo beans
    • Celery
    • Almonds, slivered
    • Cranberries

    (See recipe card for quantities.)


    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.


    Recipe

    Cranberry Grain Bowl

    Fresh vegetables, tart cranberries and whole grains dressed with a delicious vinaigrette come together in a great, healthy meal in a bowl.
    PRINT Pin
    Prep Time 10 mins
    Cook Time 12 mins
    Thawing Cranberries 15 mins
    Course Brunch, Salad
    Cuisine American
    Servings 4 people
    Calories 611 kcal

    Equipment

    • Cutting Board
    • Saucepan
    • Bowls for serving
    • Microplane for zesting

    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

    Nutrition Facts
    Cranberry Grain Bowl
    Amount per Serving
    Calories
    611
    % Daily Value*
    Fat
     
    41
    g
    63
    %
    Saturated Fat
     
    5
    g
    25
    %
    Sodium
     
    38
    mg
    2
    %
    Potassium
     
    665
    mg
    19
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    11
    g
    44
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    264
    IU
    5
    %
    Vitamin C
     
    35
    mg
    42
    %
    Calcium
     
    111
    mg
    11
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword bowl, chickpea, cranberry, garbanzo, grain, lemon, quinoa
    Tried this recipe?Let us know how it was!

    Disclaimer: Cape Cod Cranberries supplied the cranberries used in this recipe. There was no other compensation. The recipe and photos are mine.

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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