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Quinoa, Bocconcini aputo and fruit salad

4 to 6 portions


  • 250 ml (1 cup) Quinoa
  • 375 ml (1 ½ cups) Soy beans (edamame)
  • 250 ml (1 cup) Fresh grapes, cut in halves
  • 80 ml (⅓ cup) red onion, chopped
  • 2 Celery stalks, finely chopped
  • 1 Yellow pepper, diced
  • 125 ml (½ cup) Dried cranberries
  • 200 g (7 oz.) Bocconcini Saputo, diced
  • 80 ml (⅓ cup) Toasted cashews
  • 60 ml (¼ cup) Olive oil
  • 30 ml (2 tbsp.) White balsamic vinegar
  • 160 ml (⅔ cup) Fresh parsley, chopped
  • Salt and freshly ground pepper


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  • In a saucepan, cook the quinoa according to package instructions. Set aside to cool.
  • In another saucepan, cook soy beans for 3 minutes in boiling salted water. Drain and cool in cold water. Drain again.
  • In a large bowl, combine all the ingredients, including the cheese, with the cooled quinoa and soy beans. Season to taste and serve.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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