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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Combine the quinoa and 1 cup chicken broth in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a bowl and set aside.
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