Heat oil in a large, deep skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes or until softened. Add in the ground turkey and cook until the meat is almost cooked through, breaking it into crumbles with a spoon as it cooks, about 5-6 minutes. Add garlic and stir, allow to cook for 30-60 seconds or until fragrant.
Stir in the diced green chiles and all the spices (chili powder through salt), cooking for another minute. Add in the black beans, fire roasted tomatoes, corn, salsa, and quinoa, stirring until everything is combined.
When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 25-28 minutes or until the quinoa is cooked.
Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Garnish with cilantro and serve.