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Quinoa, Bocconcini and Fruit Salad https://www.metro.ca/userfiles/image/recipes/salade-de-quinoa-bocconcini-saputo-et-fruits-7276.jpg PT20M PT15M PT35M
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.
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1 cup (250 mL) quinoa 1 1/2 cups (375 mL) edamame beans 1 cup (250 mL) fresh grapes, cut in half 1/3 cup (80 mL) red onion, chopped 2 branches celery, chopped 1 yellow pepper, diced 1/2 cup (125 mL) dried cranberries 6 1/2 oz (200 g) Saputo bocconcini cheese, diced 1/3 cup (80 mL) roasted cashews 1/4 cup (60 mL) olive oil 2 Tbsp. (30 mL) white balsamic vinegar 2/3 cup (160 mL) fresh parsley, chopped salt and freshly cracked pepper to tate
Quinoa, Bocconcini and Fruit Salad

Quinoa, Bocconcini and Fruit Salad

Rate this recipe
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4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    quinoa
  • 1 1/2 cups
    (375 mL)
    edamame beans
  • 1 cup
    (250 mL)
    fresh grapes, cut in half
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    EXTRA LARGE RED OR GREEN SEEDLESS GRAPES

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    $1.99 ea. or /lb

    PRODUCT OF U.S.A., No. 1 GRADE 1.99/lb, 4.39/ kg LARGE BLACK SEEDLESS GRAPES PRODUCT OF U.S.A., No. 1 GRADE 1.99/lb, 4.39/ kg BLACKBERRIES 170 g PRODUCT OF MEXICO, 1.99 EA.


  • 1/3 cup
    (80 mL)
    red onion, chopped
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 2
    branches celery, chopped
  • 1
    yellow pepper, diced
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    dried cranberries
  • 6 1/2 oz
    (200 g)
    Saputo bocconcini cheese, diced
  • 1/3 cup
    (80 mL)
    roasted cashews
  • 1/4 cup
    (60 mL)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    white balsamic vinegar
  • 2/3 cup
    (160 mL)
    fresh parsley, chopped

  • salt and freshly cracked pepper to tate
Imprimer ma sélection

Preparation

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.

Source : www.fromagesdici.com

Legal Notice

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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