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.
Ingredients
For the vinaigrette:
- 1 small shallot, very finely chopped or grated
- 1/2 cup olive oil
- 1/4 cup champagne or rice wine vinegar
- 3 TBS lemon juice, freshly squeezed
- 2 TBS orange juice, freshly squeezed
- zest of one lemon
- zest of 1/2 orange
- 1/4 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)
- 3/4 cup garbanzo beans, cooked (rinse and drain canned beans)
- 2 small stalks celery sticks, raw, diced (use the light yellow interior stalks)
- 3/4 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
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?
Find out where to buy Cape Cod Select Cranberries here:
http://www.capecodselect.com/store-locator/
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