1 Make the sauce: In a small bowl, combine sour cream, Frank’s Red Hot, lime juice, and water. Cover and place in the refrigerator.
2 Cook the quinoa: Put the quinoa in a fine mesh strainer and rinse it under cold water for about a minute. In a medium-sized pot, combine water, quinoa, 1 teaspoon oil, and 1/2 teaspoon salt.
Cover and cook over medium heat until the water is absorbed, about 15 minutes. Remove from the heat, fluff with fork, and keep it covered.
3 Toast the pepitas: Set a large skillet over medium heat. Add 1/2 teaspoon of olive oil. When the oil shimmers, add the pepitas and the salt. Stir frequently and toast for about 5 minutes until the seeds start popping and some parts turn a toasty brown.
Transfer to a large plate. Scoot pepitas to one side. You’ll put the sweet potatoes on the other side. Wilt the spinach: Add 3 tablespoons of water to the pan followed by all of the spinach. Drizzle with 2 teaspoons of olive oil and 1/2 teaspoon kosher salt. Toss gently until the spinach is wilted—this should take about 2 minutes.
