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

- through Sophie Solere

Published on

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw foods and campaigns for zero waste.

This month, make way for a salad with exotic flavors!

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

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.

photo of author

Sophie Solere

Sophie Solère is an economic and social journalist who has been interested for years in the environment and interdependence. She works for Buddhist News, a media platform dedicated to Buddhist spirituality and wisdom. By practicing yoga and meditative dance, Sophie discovered the power of spiritual journeys, which offer so many paths to (re)find yourself. She is dedicated to sharing inspiring stories and valuable advice on spiritual practice and the environment with Buddhist News readers.

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