Rinse quinoa under cold water until water runs clear.
In a pot, heat 30 ml (2 tbsp.) olive oil over medium heat, add the quinoa and coat well with the oil.
Add the stock and salt and pepper. Bring to a boil.
Lower heat and simmer, covered, 15 to 20 minutes.
Let rest, covered, for 10 minutes. Fluff grains with a fork. Set aside. The quinoa can be prepared in advance and reheated as needed.
Preheat oven to 375°F (190°C).
On a baking sheet toss the turkey strips with 15 ml (1 tbsp.) oil. Bake for 10 minutes. Keep warm.
In a frying pan heat remaining olive oil, add the pepper strips and cook, stirring, for two minutes, then add the broccoli florets and chick peas. Cook, stirring, until heated through and season with salt and pepper.
Transfer the hot quinoa into serving bowls, top with the turkey strips and the pepper/chick pea mixture.
Garnish with radish slices and serve.