Step 1

In a large saucepot, heat oil over medium-high heat until hot.

Step 2

Add onion and garlic and cook until golden and soft, 6 to 8 minutes.

Step 3

Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.

Step 4

Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley before serving.