Preparation

• Cook the quinoa according to package directions.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, 1 Tbs. of the garlic, the paprika, cumin, 1 tsp. salt, and 1/4 tsp. pepper, and cook, breaking up the turkey into small pieces, until fully cooked, about 5 minutes. Add the spinach and cook, stirring, until just wilted. Keep warm.
• In a small bowl, whisk the yogurt, tahini, and lemon juice with the remaining 1 tsp. garlic. Season with 1/4 tsp. salt and 1/8 tsp. pepper.
• Divide the quinoa and the turkey mixture among four bowls. Dollop with the yogurt sauce, and top with the tomatoes and olives.