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In a saucepan, cook the quinoa according to the package instructions. Let cool.
In a another saucepan, cook the edamame for 3 minutes in salted, boiling water.
Drain and cool in cold water. Drain again.
In a large bowl, combine all the other ingredients, including the Saputo Bocconcini, with the cooled quinoa and edamame.
Season to taste and serve.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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