Cook one cup of dried quinoa according to package instructions and set aside.
In a large pot or dutch oven over medium-high heat, add the onion and minced garlic along with a bit of oil. Let cook for 1-2 minutes or until onions begin to look translucent.
Add in ground turkey and break up with a spoon into small pieces. Add in the spices: cumin, chili powder, and cinnamon. Stir and cook until turkey begins to cook and is no longer pink, about 5-10 minutes.
Add in the chickpeas, black beans, crushed tomatoes (or tomato sauce), chopped zucchini, dried oregano. Stir together and add bay leaf. Season with salt and pepper. Cover and let simmer for 30 minutes.
Discard the bay leaf, then stir in frozen corn and cooked quinoa just before serving.