Cook quinoa according to package directions. Mine is 2 cups of beef broth, bring to boil. Add 1 ¼ cup of quinoa. Reduce heat to low and simmer for 15 min with the lid on. Remove from heat and let sit for 5 min. Add shredded frozen kale and stir. Set aside.
While quinoa cooks, cook the ground beef in a medium non-stick skillet until no longer pink, breaking up with a wooden spoon as you go.
Add onions and cook another 2-3 minutes.
Then add taco seasoning, diced yellow pepper, the kidney beans and corn.
Stir to combine. Optional: add a little beef broth to help the flavours sink in.
Cook for about 10 minutes or until the meat is cooked through and there is little beef broth left in the pan (if you added some.)
Serve hot or if making for lunches, divide between 6 containers.