Preheat oven to 350 degrees.
Place 1 1/2 cups of the beef broth and quinoa into a medium sauce pan, cover, and bring to a boil. Reduce heat to low and simmer for 10 - 12 minutes or until almost all of the liquid is absorb. Remove from heat and let it stand for about 3-5 minutes. Place quinoa into a 9 x13 ceramic baking dish sprayed with cooking spray.
Spray a medium saute pan with cooking spray and cook the ground turkey over medium heat until it is browned and no longer pink. Break the meat apart with a spatula as it cooks.
Stir the steak seasoning, worcestershire sauce, ketchup, mustard, relish, and grated romano cheese into the cooked ground turkey. Cook for another 1-2 minutes then place turkey over the quinoa in the casserole dish.
In a medium sauce pan (I used the same one I cooked the quinoa in) pour in the rest of the beef broth (1 1/2 cups) and milk. Whisk in the 2 tablespoons of flour and cook over low heat until steamy and starting to bubble. This can take around 5 - 7 minutes. Continuously whisk broth mixture so the flour does not stick or burn to the bottom.
Stir in the cream cheese, onion powder, granulated garlic, salt, and pepper. Continue to cook until the cream cheese is melted. This will take about 3-4 minutes.
Slowly stir in the shredded cheddar and grated romano cheese. Cook and stir until it is melted, about 1 -2 minutes.
Pour the cheese sauce over the ground turkey and quinoa. Stir the ingredients together until everything is coated and evenly distributed.
Place the casserole dish into the oven for 50 minutes or until browned and bubbly.
Let rest for 5 minutes. Sprinkle chopped onion, tomato, and pickles over top and enjoy.