Rinse the quinoa: Place 1 cup quinoa in a fine-mesh strainer and rinse under cold water for 20–30 seconds. This removes bitterness from the natural saponins.

Cook the quinoa: Bring 2 cups low-sodium chicken broth (or water) to a boil. Stir in quinoa, reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let sit, covered, 5 minutes. Fluff with a fork.

Prep the vegetables: While quinoa cooks, dice the onion and bell pepper, halve the cherry tomatoes, and chop the spinach. Mince the garlic.

Brown the turkey: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground turkey, season with salt and pepper, and cook 5–7 minutes, breaking it up with a spoon until no longer pink.

Add aromatics and spices: Add onion, bell pepper, and garlic to the turkey. Cook 3–4 minutes until softened. Stir in cumin, paprika, oregano, and a pinch of red pepper flakes. Cook 1 minute until fragrant.

Wilt the spinach: Add the chopped spinach in batches, stirring until it wilts down. This takes about 2–3 minutes. If the pan looks dry, add a splash of broth or water.

Finish with lemon: Stir in lemon zest and half the lemon juice. Taste and adjust seasoning with more salt, pepper, and lemon to brighten.

Combine or keep separate: You can fold the quinoa into the turkey mixture or keep them separate for assembly. Both ways work well for meal prep.

Assemble the bowls: Divide quinoa into 4 meal prep containers. Top with the turkey-spinach mixture and the cherry tomatoes. Add fresh herbs if you like.

Optional sauce: Stir together plain Greek yogurt, lemon juice, a pinch of garlic powder, and salt for a quick, light drizzle when serving.