If preparing quinoa fresh, combine 1 cup dry quinoa with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes before fluffing.

Heat a large skillet over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart as it browns. Cook until no pink remains, then drain any excess fat.

Add 1 tablespoon olive oil, diced onion, and red bell pepper to the skillet with the turkey. Sauté for 4–5 minutes until the vegetables soften.

Stir in minced garlic, dried oregano, dried dill, salt, and black pepper. Cook for 1 additional minute until fragrant.

In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, parsley, dried oregano, garlic powder, salt, and black pepper. Let the dressing sit for 5 minutes.

Assemble the Mediterranean Ground Turkey Bowls by dividing quinoa into serving bowls. Top with the turkey mixture, cherry tomatoes, cucumber, Kalamata olives, and feta cheese.

Drizzle generously with the lemon herb dressing before serving.