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kale avocado platano quinoa tacos

 
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kale avocado platano quinoa tacos

Boil quinoa (2.5 cups water, 1 cup quinoa).

Start with black (takes longer) and then add white quinoa. 

Saute the kale with coconut oil for as long or short as you feel. Same for the platanos (vegetable bananas also known as plantains) in a separate pan.

Add fresh ground black pepper and sea salt to taste.

Cut the avocado into slices. Heat up the tortillas and place the sauted kale, quinoa, bananas on top of the tortillas. Garnish with the avocado slices and sprinkle some sea salt and pepper.

Enjoy this healthy Mexican yogi meal!
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