Rinse the quinoa in cold water to remove its natural bitterness.

In a saucepan, combine 1 cup quinoa with 2 cups water. Bring it to a boil, lower the heat and simmer for about 15-20 minutes or until the water is absorbed.

While the quinoa cooks, heat 2 tablespoons of olive oil in a skillet over medium heat.

Add the turkey to the skillet, breaking it up into chunks, and brown it until it's no longer pink.

Once the turkey is cooked, toss in diced red onion, salt, and pepper. Cook until the onion softens, about 5 minutes.

Gather the cooked quinoa and start layering it into bowls, starting with quinoa, then turkey mixture, diced cucumbers, halved cherry tomatoes, olives, and feta.

Squeeze the remaining lemon juice over the assembled bowls and season with more salt and pepper if desired.