Heat olive oil in a medium skillet over medium-high heat. Sauté diced onion for 5 minutes until soft, then add chopped garlic and cook for 30 seconds more.

Add ground chicken or turkey to the skillet and cook for 6-7 minutes until fully cooked. Stir in taco seasoning and a few tablespoons of water, then reduce heat to low and simmer for 5 minutes.

Divide cooked quinoa among 4 bowls. Top with the seasoned meat mixture, thinly shredded romaine lettuce, Pico de Gallo, grated Colby Jack cheese, corn, diced avocado, sliced green onions, cilantro leaves, chopped red onion, and black beans.

Add a dollop of the avocado dressing to each bowl, season with salt and pepper to taste, and serve.

Preheat oven to 450°F (230°C). Husk and rinse the tomatillos, then cut them in half.

Place the halved tomatillos in a baking pan with the quartered small yellow onion and half a jalapeño (with or without seeds). Roast for 20 minutes until tender, then remove from oven and let cool.

In a food processor, combine the roasted tomatillo mixture, the remaining 3 cloves of garlic, honey, roughly chopped fresh cilantro, the remaining avocado, and the juice and zest of one lime.

Pulse for 1-2 minutes until the dressing is smooth and creamy. Add a few tablespoons of water if needed to achieve a smooth, salad-dressing-like consistency. Season with salt and pepper to taste.