Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for about 2 minutes, until it starts to soften. Add the ground turkey to the skillet and cook until the meat is almost cooked through, breaking it up into crumbles as it cooks.
Stir in the diced green chiles, chili powder, cumin, garlic powder, salt, and pepper and cook for another minute. Add in the black beans, tomatoes, corn, salsa, quinoa, and water, stirring until everything is combined.
Bring the mixture to a boil and then cover the skillet with a lid and lower the heat to medium-low. Simmer until the quinoa is cooked, about 20-25 minutes.
Once the quinoa is cooked, sprinkle the mixture with shredded cheese and cover with the lid, cooking until the cheese is melted. Top with avocado and cilantro.