Over medium-high heat, brown the turkey in a large, lightly-oiled pot or skillet with a lid. Crumble the meat as you go, sautéing until the you see just a few pink, uncooked spots. Stir in the taco seasoning mix, broth, salsa, corn, and quinoa. Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Cook the mixture for 20-25 minutes or until most of the liquid is absorbed and the quinoa is cooked. (Check a couple of times towards the end of the cooking time.) Remove from the heat and allow the quinoa to sit, covered, for 5 minutes.