If you’re cooking quinoa fresh, combine 1 cup of dry quinoa with 2 cups of water, bring it to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let it rest covered for 5 minutes once done.

Heat a large skillet over medium-high heat without adding oil. Add the ground turkey and cook for 5-7 minutes, breaking it up until it turns golden brown with no pink remaining. Drain excess fat.

Add olive oil, diced onion, and red bell pepper to the same skillet with the cooked turkey. Sauté for 4-5 minutes until the vegetables soften.

Stir in minced garlic, dried oregano, dried dill, salt, and pepper. Cook for an additional minute until fragrant.

Whisk together olive oil, lemon juice, fresh parsley, dried oregano, garlic powder, salt, and pepper in a small bowl. Let it sit for about 5 minutes.

Divide the cooked quinoa among four bowls. Top each with ground turkey mixture, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese.

Drizzle generously with lemon-herb dressing right before serving.