Rinse 3/4 cup (130g) dry quinoa in a fine-mesh strainer under cold water. In a medium saucepan, combine the quinoa with 1 1/2 cups (360ml) water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork.

Preheat the oven to 400°F / 200°C (205°C fan-forced). Lightly coat a 9x13 inch (33x23cm) casserole dish with cooking spray.

In a large saucepan or 12-inch skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it into small pieces, for 5-6 minutes until browned. Add the diced onion and salt, stir, and cook for 3 minutes until the onion is softened. Add the garlic and cook for 30 seconds until fragrant.

Pour in the white wine or broth and continue to stir while bringing to a boil, scraping up any browned bits from the bottom of the pan.

Add about 1/4 cup of roughly torn fresh basil, three sliced Roma tomatoes, the Parmesan, and the cooked quinoa. Stir gently until everything is evenly combined and heated through, about 2 minutes.

Transfer the quinoa mixture to the prepared casserole dish and spread evenly. Arrange the remaining sliced Roma tomatoes over the top, then layer the mozzarella slices over the tomatoes. Sprinkle with a little extra Parmesan and torn fresh basil. Drizzle the balsamic vinegar over the top.

Bake at 400°F / 200°C for 15-18 minutes, or until the mozzarella is melted and bubbling and the tomatoes are softened. Let rest for 5 minutes before serving.