In a large saucepan, combine beans and 3 cups of the water.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
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.
Let stand at least 15 minutes to develop flavors.
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.
Tips
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner.
Add ingredients as directed in recipe.
Do not lift or transport the disposable liner with food inside.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
