1 package of Jennie-O extra lean ground turkey
1/2 white onion
1/2 yellow bell pepper
10 cherry tomatoes, sliced in half
1 can black beans, drained and rinsed
1 garlic clove
1 tsp cayenne pepper
1 tsp chipotle chili powder
1 cup quinoa, cooked in 2 cups chicken stock
Saute onions and bell peppers until slightly brown. Season with salt to draw out the moisture.
Add in the turkey and cook, breaking up the pieces, for about 8-10 minutes.
Season with pepper, chili powder, cayenne.
Add in tomatoes and black beans, let simmer for 5-7 minutes.
Turn off heat, add in quinoa (hot or cold)
Toss and top with avocado.