For the Vinaigrette:
1. 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:
1.Cook enough quinoa or other grain (per package directions) to make 3 cups.
2. Blanch broccoli until just tender but still a bit crunchy.
3. Rinse and drain canned garbanzo beans.
4. Chop the celery stalks.
5. Thaw the cranberries. Chop the larger ones and leave the small ones whole. (They are easier to chop while still frozen)
6. 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.
7. Taste and add extra salt or pepper as needed. Serve extra vinaigrette on the side.