Cook the dried quinoa as per the package directions. In a pot, combine 3/4 cup quinoa and 1 1/2 cups water. Allow to boil, reduce to low heat, cover, and leave to cool for 15 minutes. Fluff it using a fork.
Preheat the oven to 400 °F while the quinoa is cooking. Coat a 9″ x 13′′ casserole dish with cooking spray.
In a large saucepan, heat the olive oil over medium heat, add the ground turkey, diced onion, garlic, and salt and cook until the turkey is cooked through.
Pour in the white wine or broth and continue to stir while bringing to a boil.
Add two teaspoons of fresh-cut basil, three sliced tomatoes, 1/2 cup parmesan, and the quinoa. Stir to blend until thoroughly heated.
Place the quinoa mixture in the casserole dish and top with the remaining two sliced tomatoes and fresh mozzarella. Drizzle with balsamic vinegar after topping with extra fresh basil and parmesan.
Bake for around 15 minutes, or until the cheese is melted and the tomatoes are tender.