Start by cooking the quinoa. Rinse 1 cup of dry quinoa under cold water, combine it with 2 cups of water in a medium saucepan, bring to a boil, then simmer for about 15 minutes until fluffy.

While the quinoa is cooking, heat a large skillet over medium-high heat and add 1 pound of ground turkey, breaking it up as it cooks for 5 to 7 minutes until browned.

Add 1 tablespoon of olive oil, 1 chopped yellow onion, and 1 diced red bell pepper to the skillet with the turkey and cook for about 4 to 5 minutes until softened.

Once the vegetables are cooked, add 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dill, and a pinch of salt and black pepper. Cook for another minute until fragrant.

Whisk together the dressing in a small bowl by combining 3 tablespoons of extra virgin olive oil, juice of 2 fresh lemons, and parsley with another teaspoon of oregano, garlic powder, salt, and pepper.

Assemble your bowls by dividing the quinoa evenly among serving bowls, topping with turkey mixture, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese, then drizzle with dressing.