Ingredients
Vinaigrette
- 1 Small Shallot, Finely Chopped
- 1/2 Cup Olive Oil
- 1/4 Cup Champagne Or Rice Wine Vinegar
- 3 Tbsp. Lemon Juice, Freshly Squeezed
- 2 Tbsp. Orange Juice, Freshly Squeezed
- zest Of One Lemon
- zest Of 1/2 Orange
- 1/4 Cup Frozen Cranberries
- Salt & Pepper To Taste
Grain Bowl
- 3 Cups Quinoa, Cooked
- 1 Cup Broccoli Florets, Cooked – Bite Sized Pieces
- 3/4 Cup Garbanoz Beans, Cooked
- 2 Small Stalks Celery Sticks, Raw- Diced
- 3/4 Cup Almond Slivers
- 1 Cup Frozen Cranberries (Thawed)
15 mins
Total Time
15 mins
Prep Time
n/a
Cook Time
4
Portions
Directions
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.
- 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)
- In a large bowl combine all the ingredients. If eating warm, add enough vinaigrette to coat the mixture. Toss and serve. If serving cold, refrigerate and add vinaigrette before serving.
- Taste and add extra salt or pepper as needed. Serve extra vinaigrette on the side.