Start by rinsing the quinoa. Place it in a mesh strainer and rinse under cold running water for about 1-2 minutes. This helps remove the bitter saponins coating the quinoa. Once rinsed, set it aside.

In a medium-sized pot, combine the rinsed quinoa with 2 cups of water or low-sodium vegetable broth. Bring to a boil, cover, and reduce heat to low. Allow it to simmer for about 15 minutes, or until all the liquid is absorbed. Once done, fluff with a fork and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 4-5 minutes. Then toss in the garlic, green and red bell peppers, and cook for another 5 minutes, stirring regularly.

Push the vegetables to one side of the skillet, and in the other half, add the ground turkey. Using a spatula, break the turkey apart and cook until browned, around 7-8 minutes. Once browned, mix it with the sautéed vegetables.

Now it’s time to add the spices! Add chili powder, ground cumin, salt, black pepper, and smoked paprika to the turkey mixture. Stir it well for about 1-2 minutes until the spices become fragrant.

Stir in the rinsed black beans, drained sweet corn, fire-roasted diced tomatoes, chopped jalapeños, and spinach. Pour in the vegetable broth and allow everything to simmer for 10 minutes on low heat.

Finally, stir in the cooked quinoa and mix everything thoroughly. Let it warm through for another 2-3 minutes.

Serve the ground turkey quinoa dish hot. If desired, top with diced avocado, shredded cheddar cheese, or sour cream.