In a pot, cook your quinoa with the chicken stock. (Follow the instructions on the packet, it's usually 1:1 quinoa to water ratio)
If you're using frozen corn, bring a pot of water to boil and cook your corn.
While the quinoa is cooking, start cooking your turkey with the garlic and taco seasoning.
Once everything is done, assemble the meal prep bowls by dividing up the turkey, quinoa, corn, and lemon wedge. Optional toppings include guacamole, sour cream, and yogurt but it needs to be added when serving as it cannot be reheated!