In a medium saucepan, combine quinoa and low FODMAP chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced carrots and cook for 5-7 minutes until slightly softened.

Push carrots to the side of the skillet and add remaining olive oil. Add ground turkey, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and cooked through.

Add oregano, salt, and pepper to the turkey and carrot mixture. Stir well to combine all ingredients evenly.

Add fresh spinach to the skillet and stir until wilted, about 2-3 minutes.

Fluff the cooked quinoa with a fork and divide among four bowls. Top each bowl with the turkey and vegetable mixture.

Serve immediately while warm. Drizzle with additional olive oil if desired.