In a glass bowl, place the quinoa, first two cups of water, and 1 tablespoon of apple cider vinegar. Cover, and place in a warm place for 12-24 hours.

When you are ready to cook the quinoa, strain in a fine sieve, and rinse well until the water runs clear. Make sure to thoroughly rinse the quinoa, otherwise it can be bitter.

Add to a medium pot with the last 1 cup of water and salt. Bring to a boil, turn down to low, cover, and cook for about 10-12 minutes, until fluffy.

In a sauté pan, add coconut oil and sliced onions. Cook until soft and browned, about 5 minutes. Add garlic, jalapeño pepper, kale/spinach. and a pinch of sea salt to pan, and let cook for another 3-5 minutes, until kale/spinach is bright green and softens. Don’t let them turn mushy or gray!

Once the kale/spinach is tender, add half the cilantro and lime juice.

To serve: Put quinoa on bottom of bowl. Top with the beans, spinach/kale mixture, avocado, remaining cilantro and top with salsa!