In a large skillet over medium heat, heat oil. Add onions and bell peppers and sautee for about 5 minutes. Add the minced garlic and continue cooking for another 2 minutes, stirring occasionally, until garlic is light brown, but not burnt.
Add the ground turkey and cook for 10 minutes, until turkey is lightly browned. Stir every minute or so to make sure the turkey doesn't burn and that it cooks evenly.
Add quinoa and water/chicken stock and bring to a boil. Once boiling, cover pot with a lid and reduce to medium low heat. Continue cooking for about 10-15 minutes.
Add in the broccoli, canned tomatoes, salt and pepper and cook for another 10 minutes, until broccoli is soft and quinoa is cooked through and fluffy.
Stir in the cherry tomatoes and parsley, cook for an additional few minutes and then take off heat.