Pour quinoa and broth/water into a saucepan, bring to a boil, reduce heat to low and cover to cook for 15 minutes or until water is absorbed. Set aside. Brown the turkey and set aside. Heat olive oil in a skillet over medium-high heat and add onion, garlic and ginger, sauté until fragrant (about 3 minutes). Add squash and mushrooms, cooking for 5-7 minutes, add spinach and stir, reduce the heat to medium-low. In a small bowl, whisk together the sesame oil, coconut aminos and brown sugar. Pour the sauce into the skillet, add the ground turkey, stir and let cook for another 5 minutes. Serve over cooked quinoa.