Preheat oven to 375 degrees F.
Cook quinoa according to package instructions. 1 cup uncooked quinoa equals approximately 3 cups cooked quinoa. I recommend cooking 1 cup quinoa in 2 1/4 cups liquid (not the recommended 3 cups) to prevent it from becoming overly soggy. Set aside until ready to use.
Add 1 tablespoon of oil to a large, oven-safe skillet set over medium-high heat. Add the onions and cook, stirring often, until soft and translucent (approximately 5 minutes). Add the ground turkey and sprinkle with the taco seasoning, paprika, salt, and pepper. Cook, breaking up the ground turkey into smaller bits and pieces until cooked.
Stir in the minced garlic and jalapeño peppers. Continue to cook for an additional 1-2 minutes before adding the tomatoes (fresh or canned) and diced bell peppers. Mix thoroughly to combine and cook, uncovered, for 5-10 minutes, or until much of the liquid has evaporated.
Add the drained corn, drained and rinsed black beans, cooked quinoa, and chopped cilantro. Mix well and continue to cook until just heated through.
Remove skillet from heat and stir in half of the shredded cheese. Sprinkle with chopped green onions and the remaining shredded cheese. Tent with foil and transfer to the oven. Bake at 375 degrees F for approximately 20 minutes, or until cheese is melted.
Serve with your favorite salsa, hot sauce, avocado, or sour cream. Enjoy!