Turkey and Quinoa Burrito Bowls

Turkey and Quinoa Burrito Bowls (4 servings)

• 1 Cup uncooked Quinoa
• 2 cups Chicken broth (or a can of chicken broth and the remainder to make 2 cups water)
• 1 Tbsp taco seasoning
• 1lb Ground Turkey or Chicken (this weekend I only had ground beef on hand, so that'll work too, it's just not as lean)
• 1/4 Cup Salsa
• 1/2 envelope taco seasoning
• 1 can black or kidney beans
• 1 can corn
• Chopped spinach, fresh
• Salsa or pico (optional)
• Avocado or guac (optional)
• Cheese (optional)
• Tortilla chips (optional)
• Sour cream of tomatillo ranch (optional)

1. Cook quiona: bring chicken broth and quinoa to a boil, cover and steam on LOW for 15 minutes. Take off the heat, quickly stir in 1 Tbsp taco seasoning, recover and let stand for 5 minutes. The quinoa is done, set aside to cool some. *There should be no liquid in the pot when checking at 15 minutes. If there's still liquid, let simmer/steam for a few minutes longer without burning the bottom.
2. While the quinoa is cooking, brown the ground meat of your choice. Drain the fat, put back on medium heat and stir in 1/4 cup salsa and 1/2 envelope taco seasoning. Let this thicken for about 5 or so minutes.
3. Open and drain your beans of choice and corn. Start building your bowl to your liking. Use any taco toppings and make it nachos, or use a bunch of spinach and romaine and make a salad. You can use this for so many things. If you're meal prepping for the week, let everything COMPLETELY cool before building your bowls to store. ENJOY!

Super Easy Tomatillo Ranch (similar to Cafe Rio/Costa Vida)

• 8 oz Ranch dip (1 16 oz Sour Cream, 1 envelope Ranch Dip mix)
• 1 Tomatillo
• 3/4 cup cilantro

1. Throw it all in a blender or food processor, blend until smooth.