Instructions

• In a large stockpot over medium heat, brown 1 pound ground turkey, chicken, or lean ground beef, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Drain excess fat and return the cooked meat to the pot.
• Add the diced onion, minced garlic, and 1 1/2 teaspoons ground cumin to the pot. Cook, stirring occasionally, until the onion is just tender and translucent (about 3–4 minutes).
• Stir in the drained and rinsed whole kernel corn, drained and rinsed black beans, crushed tomatoes, deseeded and diced jalapeño, the rinsed quinoa, and 1 1/2 cups chicken stock or broth. Stir until evenly combined.
• Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low. Cover the stockpot and cook until the quinoa is tender and the mixture has thickened, about 15 minutes.
• Remove the pot from the heat and let it sit, covered, for 3–5 minutes to finish steaming.
• Fluff the quinoa mixture with a fork, portion into bowls, and serve topped with the diced avocado.