Thanks again to Healthy Eating Active Living for sharing another great recipe. This dinner is quick and easy to make as well as meat-free, gluten-free and dairy-free. You can use organic canned beans if you are short on time and looking for a quick meal. This meal can be served hot or cold, and enjoyed as a side or main course.

Ingredients:

• 1 cup black beans
• 1 cup red kidney beans
• 4 cups spinach- shredded – steamed if you like
• 1.5 cups cooked brown rice
• 1 cup onions, diced
• 1 cup red pepper, diced
• 1 cup celery, diced
• 1 cup portobello mushrooms, diced
• 1 cup avocado
• 2 tsp olive oil
• 2 tbsp lemon juice
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp fresh cilantro or basil

Method:

Cook rice as per directions on package, usually 2 parts water to 1 part grain. Cook for 30-45 mins until most liquids are absorbed.

In a large pot add olive oil and warm on stove top for 2-3 minutes. Add onions and cook for another 2 minutes, then add mushrooms, peppers and celery and continue to cook for a couple more minutes. Rinse thoroughly 1 can of black beans and 1 can of kidney beans. Add to beans to pot as well as lemon juice. Cover with lid and reduce heat for 5 minutes. Add rice to pot with remaining liquid and top with spinach. Stir in all spices and let spinach steam for a couple minutes until bright green.

Remove from heat Chop avocado and add to mixture. Serve in bowl. Enjoy!

Originally published at HEAL