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!
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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.
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.
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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