Preheat your oven to 375°F (190°C).

In a large skillet, heat a splash of olive oil over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.

Add ground turkey to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.

Stir in diced zucchini, chopped bell peppers, and fresh spinach and sauté for 5-6 minutes until the vegetables are softened.

In a large mixing bowl, combine the turkey mixture with rinsed quinoa, black beans, diced tomatoes, and broth. Add spices and mix well.

Transfer the mixture into a greased casserole dish and top with shredded mozzarella cheese.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.

Let it cool for 5 minutes, then garnish with fresh herbs before serving.