Set a large deep skillet with a lid over medium heat so it is ready when the ingredients are prepped.

Rinse the quinoa in a fine-mesh strainer under cold water until the water runs mostly clear. Shake off the extra water and set the quinoa near the stove.

Add the olive oil to the skillet. Heat it until it looks loose and shiny, about 30 seconds.

Add the chopped onion and 1/4 teaspoon of the salt to the skillet. Cook, stirring often, until the onion softens and starts to turn light gold at the edges, 4 to 5 minutes.

Add the garlic, cumin, chili powder, and black pepper to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Add the ground turkey to the skillet. Use a wooden spoon to break it into small pieces.

Cook the turkey, stirring often and breaking up the larger pieces, until no pink remains and a few bits brown against the pan, 4 to 5 minutes.

Add the rinsed quinoa to the skillet. Stir for 1 minute so the grains get coated with the turkey fat and spices.

Pour the chicken broth into the skillet. Scrape the bottom of the skillet with the spoon to loosen any browned bits.

Add the diced green chiles, frozen corn, and the remaining 3/4 teaspoon salt to the skillet. Stir once so everything is evenly mixed.

Raise the heat to medium-high and bring the liquid to a steady boil.

Cover the skillet with the lid and reduce the heat to low. Cook for 15 minutes, or until the quinoa is tender and most of the liquid is absorbed.