In a large bowl, combine the quinoa, tomatoes, bell pepper and cabbage.
Bring a large saucepan of lightly salted water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain well and add to the bowl. Gently fold in the blueberries.
In a small bowl, combine the sugar, olive oil, lemon juice, white wine vinegar, salt and pepper. Mix well and pour evenly over the salad. Mix well, refrigerate and serve!