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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