In a large skillet with lid, add 1 Tbsp olive oil and bring to medium heat. Once oil is hot, but not smoking, add the turkey and break it up with a metal spatula or wooden spoon. Allow to cook until lightly browned and no longer pink. Remove turkey from skillet with a slotted spoon and set aside.
Add additional 1 Tbsp olive oil to the skillet along with the zucchini. Saute a minute or two, stirring once, until zucchini is slightly browned.
Add quinoa, diced tomatoes, green chilies, and water to the pot and bring to a gentle boil. Cover and allow to cook for 5 minutes.
Without stirring, return turkey to pot and add chili powder, smoked paprika, cumin, oregano, salt, pepper, and collard greens. Allow to cook an additional 5-10 minutes or until quinoa begins to look cooked (it will pop open a little, revealing the germ of the kernel). Once this happens, stir in the green onions and mix until everything is well incorporated. Increase heat and allow remaining water to evaporate and flavors to infuse.
To serve, divide between 3 serving bowls and garnish each bowl with a pinch of fresh cilantro, 1 Tbsp toasted pumpkin seeds, and a lime wedge.