Quick Turkey Quinoa Taco Stew

My sister Kat made this last weekend for me.  It took about 30 minutes start to finish and was so good that after having two servings for dinner, I had it for breakfast the next day too.  Clocks in at about 270 calories per cup (before the cheese avalanche that I add) and SO satisfying.  My plan is to make this on Sunday's and dish it out for my Monday-Thursday lunches.  Here is the original link.

Quick Turkey Quinoa Taco Stew
small onion, diced
ground turkey (recipe says 8 oz but I think we used 16)
1 medium zucchini (might be able to do 2)
1 sweet bell pepper (red, yellow or orange, might be able to do 2)
1 package of taco seasoning*
1 can (15 oz) tomatoes with chiles (Rotel)
1 can (15 oz) kidney beans, rinsed and drained** (might be able to do 2 cans)
1 can (14 oz) chicken broth (or beef or veggie)
1 C. quinoa, rinsed
1 Tbsp. lime juice
shredded cheddar, optional (as if)

Cook the turkey with onion over medium heat.  Add zucchini, peppers and taco seasoning.  Stir to coat all the veggies with spices.  Add beans, diced tomatoes, broth and quinoa.  Turn up to high heat, cover and simmer for 20 minutes or until quinoa soaks up most of the liquid.  Stir in lime juice and serve!

* Make your own taco seasoning with this link
** You can use any beans you like or have, black, pinto, garbanzo, etc.