In a skillet over medium heat, warm 1 teaspoon
coconut oil. Add a pinch of red pepper flakes and
1/2 cup cubed sweet potato, then saute for about 5
minutes. Stir in 1/3 cup chopped kale, 1 clove
minced garlic, and a pinch of salt. Saute until
kale has wilted, about 3 minutes. Add 1/2 cup
cooked quinoa and heat through.
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