Healthy fats, plant protein, vitamins and minerals are just some of the benefits to this delicious vegetarian main dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Rinse beans; drain. In a large saucepan, combine beans and 3 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

  • Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray (see Tip). Place beans in cooker. Stir in the remaining 2 cups water, the onion, half of the tomatoes and the cumin.

  • Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 hours or until beans are soft. Stir in the remaining tomatoes, the 1/2 cup cilantro, the lime juice, 1 tablespoon oil and the 1/2 teaspoon salt. Let stand at least 15 minutes to develop flavors.

  • Before serving, toss the quinoa with the 1/4 cup cilantro, 1 tablespoon oil and the 1/4 teaspoon salt. Divide spinach among six serving plates. Spoon the quinoa mixture over the spinach. Spoon bean mixture over the quinoa. Top with avocado and serve with lime wedges.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

277.1 calories; protein 10.5g 21% DV; carbohydrates 39.4g 13% DV; exchange other carbs 2.5; dietary fiber 9.4g 38% DV; sugars 3.3g; fat 9.7g 15% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 1909.9IU 38% DV; vitamin c 19.3mg 32% DV; folate 213.1mcg 53% DV; calcium 87.7mg 9% DV; iron 3.2mg 18% DV; magnesium 105.9mg 38% DV; potassium 827.5mg 23% DV; sodium 320.5mg 13% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
I loved this recipe but I made it much more quickly than it described. I made the quinoa added salt pepper finely chopped onion and cilantro; then I rinsed a can of black beans and added them; and finally I chose to add some cubed sweet potato that I had already cooked and had waiting in the fridge. When I put it on the plate (with a little salad as shown) I added the chopped grape tomatoes and avocado to the top. It was beautiful AND delicious! My husband loved it as well. Read More