1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add the ground turkey to the skillet, cooking until browned and cooked through, breaking it up with a spoon as it cooks.
4. Stir in the bell pepper, quinoa, chicken broth, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
5. Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving, if desired.

Cooking this casserole always reminds me of the times my sister Ouma and I would sneak into the kitchen to steal bites of the crispy cheese topping before dinner. Those little moments of mischief are what make cooking so special.