Heat 1 teaspoon of olive oil in a heavy-bottomed saucepan. Add onion and cook over medium-low heat until soft, about 3 minutes. Add minced garlic and cook 1 minute more. Add smoked paprika. Stir and cook 1 more minute.
Add rinsed quinoa and vegetable stock and stir to combine. Bring to a boil. Reduce heat, cover and let simmer 10-15 minutes. Uncover and fluff with a fork.
Sprinkle the cubed avocado with lime juice. Set aside.
In a separate sauté pan, heat ½ teaspoon of olive oil. Add white beans. Cook over medium heat until beans are heated through. Place beans on top of rice pilaf in serving bowl.
Heat remaining ½ teaspoon of olive oil. Add spinach. Cook over medium heat until spinach is wilted. Place spinach on top of rice pilaf next to white beans in serving bowl.
Top each bowl with a generous spoonful of the cubed avocado.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.