Mexican Quinoa

• 1 pound ground turkey (or ground beef) 
• 1/2 sweet onion, diced
• 3 cloves garlic, pressed
• 1 cup quinoa, rinsed well
• 1 envelope taco seasoning
• 1 can Ro-Tel, juice included (or other brand diced tomatoes with green chilies)
• chicken stock (enough to make two cups when combined with the tomatoes)
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• Salt and Pepper to taste
• Serve with corn chips

Instructions

1. Over medium heat, saute the turkey/beef and onion in 2 tablespoons oil
2. Toss in the garlic and continue to saute for another minute
3. Add the quinoa and stir together with the turkey/onion mixture
4. Add in the taco seasoning and saute for 30 seconds
5. Pour in the Ro-Tel and chicken stock mixture
6. Add the black beans and the frozen corn
7. Give it a stir and lock the top on the pressure cooker
8. Bring to high pressure for 8 minutes
9. When time is up, remove from heat (if electronic make sure it is turned off or unplugged)
10. Let pressure come down on its own for ten minutes, then do a quick release
11. Let set for a minute or so, then fluff with a fork
12. Serve on plates or in bowls with cheese, sour cream, and cilantro