Heat a 10-inch skillet over medium-high heat. Add turkey and cook, breaking up with a spatula, until browned. Add taco seasoning and water, stir to coat and simmer for 5 minutes, until water is mostly absorbed. Remove from heat.
While the turkey is cooking, prepare the quinoa according the package instructions, using the water or chicken broth.
Meanwhile, combine the Greek yogurt, lime juice and zest in a medium bowl. Refrigerate until ready to use.
Use this time also to chop your veggies and shred your cheese.
To assemble the bowls, divide the shredded lettuce between four bowls and top with turkey, black beans, quinoa, avocado, green onions, cilantro, shredded cheese, salsa, jalapenos (if using), and lime crema. Squeeze extra lime juice on top, if desired.