Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then immediately reduce to low, cover with a tight-fitting lid, and simmer for 15-20 minutes. Fluff with a fork and set aside.

While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the diced red onion and cook for 3-4 minutes until softened and slightly translucent. Add minced garlic and cook for 1 minute until fragrant.

Add the ground turkey to the skillet, breaking it up with a wooden spoon into small crumbles. For best browning, let the turkey sit undisturbed for 1-2 minutes before your first stir, then continue breaking it up and cooking for 5-7 minutes until browned all over with no pink remaining. The turkey should reach 165°F internal temperature.

Stir in the oregano, cumin, smoked paprika, salt, and pepper. Cook for 1 more minute to bloom the spices. Remove from heat.

In a small bowl, whisk together tahini, water, lemon juice, minced garlic, and fresh dill until smooth. If it's too thick to drizzle, add water one tablespoon at a time.

Divide the cooked quinoa among four bowls. Top with seasoned ground turkey, diced cucumber, halved cherry tomatoes, crumbled feta, fresh parsley, and fresh mint. Drizzle generously with the lemon-herb tahini sauce before serving.