Reviving the spirit of Christmas in a year as intense as 2020 makes us think more than ever about the importance of fair trade, collaboration and solidarity. More than significant reasons why this year we were especially excited to receive the proposal from Patricia Marco, from the Department of Fair Trade Citizen Shops of Oxfam Intermón, to participate with a recipe from our chef Emmanuelle Malibert in the Christmas Catalog.

Revive Christmas, Fair Trade Catalog 2020 is a wonderful repertoire of products that by choosing them for personal consumption and gifts this holiday season, connects thousands of buyers with thousands of other producers who are fairly remunerated, thus expanding the ties that contribute to the welfare of people.

Fashion, cosmetics, decoration, food and much more, all produced and marketed in a sustainable and fair way.
At Oxfam Intermón they work every day to reduce social and economic inequalities in the world.
Let’s build a future without poverty.

See the catalog here.
Más información:

From Atmosphère we provide the recipe of Organic Real Quinoa Wok with seasonal vegetables and arugula emulsion, suitable for vegetarians and vegans, created by our chef Emmanuelle Malibert with food available at Oxfam Intermón (page 21 of the catalog).

Ingredients for 10 servings:

500 grams of organic real quinoa well washed and drained.
1200 ml of boiling salted water.
4 peeled and diced carrots.
1 jar of 400 grams of chickpeas.
2 leeks.
1 zucchini.
Sunflower seeds.
Organic cumin powder.
Pure virgin olive oil.
Arugula sprouts


We put the quinoa 13 minutes in the boiling water and continue cooking 4 minutes. Drain and set aside.
Blanch the carrots in boiling water so that they are al dente. Set aside.
Clean the zucchini that I clean and cut into chunks without peeling. I sauté it in very hot oil so that it remains al dente
al dente, but golden brown. Set aside.
Drain the chickpeas, wash them and sauté with oil and cumin.
We cut the leeks crosswise in all its length and very fine and we poach it over very low heat in oil (leek fondant).
We make an arugula oil: arugula sprouts, pure virgin olive oil and walnuts. It has to be very green without being
without being a dense paste. We reserve some fresh sprouts for the decoration of the dish.


Choose a deep dish and place a little leek fondant on the base.
In a deep frying pan, like a wok, sauté the quinoa, carrots, zucchini and chickpeas.
Place this sautéed mixture on top of the leek fondant, season with the arugula oil, the seeds for crunchiness and arugula sprouts for volume and freshness on the plate.


Cooking is an act of love and sensitivity where the generosity and tenderness of the cook must be perceived.
Emmanuelle Malibert

Joyeux Noël – Merry Christmas