Quinoa And Turkey Taco Stew - cooking recipe

Ingredients

1 small onion, diced
8 ounces 99% lean ground turkey
1 medium zucchini, chopped
1 small sweet pepper, chopped (red, orange or yellow)
1 (1 1/4 ounce) package taco seasoning (preferably low sodium)
15 ounces pinto beans, drained and rinsed
15 ounces of diced tomatoes with chilies
14 ounces broth (chicken, beef or vegetable)
1 cup quinoa
1 tablespoon lime juice
non-stick cooking spray
shredded mexican cheese, blend (optional)

Preparation

In a large pot sprayed with non-stick cooking spray, brown the ground turkey and onion over medium heat.
Add the zucchini, peppers and taco seasoning. Stir to coat all the vegetables with the seasoning.
Add the beans and diced tomatoes broth and quinoa. Turn up the heat to high and bring to a boil. Then cover and simmer about 20 minutes until quinoa soaks up most of the liquid.
Stir in the lime juice and serve! Sprinkle shredded cheese on top, if desired.