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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.
4
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
Quinoa, Bocconcini and Fruit Salad

Quinoa, Bocconcini and Fruit Salad

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4
Quinoa, Bocconcini and Fruit Salad
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    quinoa
  • 1 1/2 cups
    (375 mL)
    edamame beans
  • 1 cup
    (250 mL)
    fresh grapes, cut in half
    You might like:

    Flyer Deal  (1)
    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $2.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 6.59/kg

  • 1/3 cup
    (80 mL)
    red onion, chopped
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 2
    branches celery, chopped
  • 1
    yellow pepper, diced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO OR MEXICO

  • 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
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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