Preheat oven to 200°C (390°F). Slice asparagus into 2-inch pieces and bell pepper into thin strips. Toss with 5ml olive oil, salt, and pepper. Roast on a baking sheet for 8-10 minutes until tender-crisp.

While vegetables roast, cook quinoa according to package directions (if not pre-cooked).

In a large non-stick skillet, heat 5ml olive oil over medium-high heat. Add lean ground turkey and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add minced garlic, diced red onion, smoked paprika, and dried oregano to the turkey. Sauté for 2 minutes until fragrant.

Whisk egg whites with a pinch of salt and pepper. Pour into the skillet with the turkey mixture. Scramble gently until cooked to your desired consistency, about 3-4 minutes.