Cook the quinoa according to packet instructions.
Fry the onion and garlic on a low to medium heat in olive oil in a large pot for 4-5 minutes until softened. Tip in the celery, carrot, zucchini, herbs and bay leaf. Stir well to combine and cook for 5-6 minutes to soften.
Pour in the broth and add the turkey fillets to the pot (if on the larger size cut into smaller pieces beforehand). Bring to a boil and then reduce the heat to a light simmer. Cook for 25 minutes.
Remove the turkey and use two forks to shred. Check the turkey is thoroughly cooked through before shredding, and return to the pan and continue to cook if required (further cooking isn't likely to be necessary, but check using a meat thermometer for the corrent internal temperature of 165F).
Return the turkey to the pot along with the cooked quinoa, kale, salt and pepper. Stir to combine, and add more broth if required. Cook for a further five minutes then remove the bay leaf. Ladle into your bowls. Serve immediately and enjoy!