Rinse and soak 2 cups of dry black beans overnight. Drain and rinse again. Set aside.
Dice your carrots into small pieces and mince the garlic.
Put oil in large stock pot or dutch oven over medium heat.
Once hot, add carrots and garlic and saute until garlic is fragrant, about 30 seconds.
Add the quinoa, stir and cook another minute.
Add the chicken broth, bay leaves, diced tomatoes, and beans. Cover and simmer.
After 2 hours, add spinach, and continue to cook until beans are soft.
Serve with grapes.