In large bowl, gently mix together turkey, oat bran, Italian seasoning, 1/2 tsp salt, and pepper. Shape mixture into golf ball-sized meatballs.

In large skillet, heat oil over medium-high. Add meatballs and cook, turning twice, for 3 to 4 minutes, until well browned. Remove meatballs from skillet.

Add carrot to skillet and heat until softened, about 5 minutes. Stir in paprika, thyme, cumin, and 1/4 tsp salt; heat 30 seconds. Place canned tomatoes, roasted red pepper, and olives in pan and bring to a simmer. Place turkey balls into pan, leaving at least 1 inch between balls and spoon some sauce overtop meatballs. Simmer gently for 20 minutes. Stir in red wine vinegar.

In medium saucepan, place 2 cups water, quinoa, lemon zest, and remaining 1/4 tsp salt. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until liquid has absorbed, about 12 minutes. Set pot aside, off heat, for 5 minutes. Fluff quinoa with fork.

Serve tomato-braised meatballs garnished with parsley and alongside quinoa.