Bring the quinoa and chicken broth to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 3-5 minutes. Add the garlic and spinach or kale and cook for about another minute; remove from heat.
Stir the turkey with everything else (including cooked quinoa and garlic/onion/greens) in a large bowl until well combined. It will be very moist! Shape into a loaf and place in loaf pan or baking sheet.
Bake in the preheated oven about 50 minutes (or until no longer pink). Let stand about 10 minutes and serve!
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