Rinse quinoa thoroughly under cold water and drain well. In a large saucepan, combine quinoa with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Fluff with a fork and let cool slightly.

While quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until softened. Add minced garlic, cumin, paprika, and turmeric, cooking for 1 minute until fragrant. Season with salt and black pepper.

Add the cooked quinoa to the skillet with the sautéed onions and spices. Mix well and stir in chopped cilantro. Taste and adjust seasoning. Remove from heat and let mixture cool enough to handle.

Prepare banana leaves by briefly passing them over an open flame or dipping in hot water to make them pliable. Cut into 8-inch squares. If unavailable, parchment paper can be used as substitute.

Place about 3/4 cup of quinoa mixture in the center of each banana leaf square. Fold the sides over the filling, then fold the ends to create a rectangular package. Tie with kitchen twine if desired to secure.

Set up a steamer basket in a large pot with 2 inches of water. Arrange tamales seam-side down in the steamer basket. Cover and steam over medium heat for 25-30 minutes, adding more water if needed.

While tamales steam, prepare salsa criolla: Thinly slice red onions and place in a bowl. Add lime juice and a pinch of salt, letting them marinate for 10 minutes. Add sliced tomatoes, chopped cilantro, and diced bell peppers. Toss gently and adjust seasoning.

Remove tamales from steamer and let rest for 5 minutes. Carefully unwrap and place on serving plates. Top generously with salsa criolla and serve immediately with lime wedges on the side.