In a 3 or 4 quart pot, heat olive oil using medium flame.
Sauté onions and peppers. Season with a pinch of salt and freshly ground black pepper.Mix. Cook 2 to 3 minutes until it's fragrant and begins to soften.
Add garlic and ground coriander. Stir. Cook 30 to 60 seconds.
Add ground turkey. Use the back of a spoon or a potato masher, to break up the ground turkey. Season with 3/4 teaspoon salt and a pinch of freshly ground black pepper. Mix. Cook 6 to 8 minutes until the turkey is no longer pink and the liquid has evaporated.
Add in the chopped tomatoes. Mix. Cook 2 to 3 minutes or until the tomatoes starts to break down.
Add in the water or stock. Stir and bring to a boil.
Add the quinoa. Stir. Taste and add salt and freshly ground black pepper to taste. Stir. Cover with a tight lid. Reduce heat to low and simmer 15 to 17 minutes until all liquid has evaporated.
Remove cover. Add in the chopped cilantro. Give it a quick mix. Cover with the tight lid. Let rest 10 minutes. The quinoa will become nice and fluffy.
Fluff and enjoy.