The canteen of the present moment of Victoria Werlé: Quinoa, kumquat and butternut

Salad of quinoa, kumquat and butternut

Preparation time: 30 minutes
Cooking time: 30 minutes

For 6 people

For the salad:

1 butternut squash, cut into half moons (1 cm wide)
4 tablespoons basil pesto (see recipe p. 00)
Olive oil
400 g of quinoa
¼ head of red cabbage, minced
150 g kumquats, cut into half moons
1 bunch basil, chopped
Salt

For the dressing:

3 tablespoons of cider vinegar
Soupe à 1 honey cuillère
5 tablespoons of olive oil
Salt, freshly ground pepper

Preheat the oven to 200 ° C.
Coat the butternut squash with the pesto, a little salt and a drizzle of olive oil. Bake them at 200°C, on a baking sheet covered with parchment paper, for 30 minutes. Stir halfway through cooking. Let cool.
Meanwhile, in a pot of salted boiling water, cook the quinoa for 10 minutes.
In a bowl, season the cabbage with the vinaigrette. Mix.
Then add the quinoa, the kumquats and then the basil. Adjust seasoning with salt and pepper if needed.