Brown the turkey: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the turkey mince and break it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the meat is no longer pink and you can hear a steady sizzle. You'll see the liquid evaporate and the mince begin to take on a golden-brown colour, which is where the flavour lives.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion and cook for 4-5 minutes until it turns translucent and soft, and the kitchen fills with a sweet, savoury scent. Stir in the minced garlic and cook for a further minute until fragrant—be careful not to let it burn, as burnt garlic turns bitter.

Cook the peppers: Tip in the diced red and green bell peppers. Stir everything together and cook for 4-5 minutes. The peppers should soften and release a little moisture, and you'll notice they become vibrant and slightly glossy.

Toast the spices: Sprinkle over the smoked paprika, ground cumin, and dried oregano. Stir constantly for 30-60 seconds. This step wakes up the spices, releasing their essential oils and creating a deep, smoky aroma that forms the backbone of the dish.

Add the liquids and quinoa: Pour in the chopped tomatoes, stock, and tomato puree. Stir in the rinsed quinoa and the drained black beans. Bring the mixture to a gentle bubble—you'll see small bubbles breaking the surface across the whole pan.

Simmer until tender: Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 18-20 minutes. The liquid will be mostly absorbed, and the quinoa will become tender with a slight chew. You'll see the mixture thicken into a hearty, chunky texture rather than a soupy one.

Rest and serve: Remove the pan from the heat and let it sit, covered, for 5 minutes. This rest time allows the steam to finish softening the grains and lets the flavours meld together. Fluff gently with a fork before serving with your chosen toppings.