Quinoa taco bowls are a quick and easy gluten free and corn free meal. These are perfect for busy nights!
Prepare the quinoa according to package instructions.
While the quinoa cooks, put the ground turkey and chopped onions in a skillet and cook over medium heat until browned and cooked through, about 10-12 minutes. Drain off any grease.
Heat the black beans in their juices in a separate saucepan.
Season the quinoa with salt, pepper, and a bit of garlic powder. To assemble the bowls, place some quinoa in each bowl, then add the turkey taco meat, black beans, and your choice of toppings. Serve immediately.