Taco Quinoa Turkey Skillet | The Weary Chef

Ingredients

• 20 oz. ground turkey
• 1 tablespoon taco seasoning (or chili powder)
• 1/2 onion chopped
• 2 cloves garlic minced or crushed
• 15 ounces canned dark red kidney beans drained (you can substitute black or pinto beans if you prefer)
• 8.75 ounces canned whole kernel corn drained
• 15 ounces Rotel tomatoes
• 1 1/2 cup water
• 1 cup uncooked quinoa rinsed and drained in a fine mesh strainer
• shredded Mexican-blend cheese, sour cream, sliced green onions (optional)