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In a large saucepot, heat oil over medium-high heat until hot.
Add onion and garlic and cook until golden and soft, 6 to 8 minutes.
Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley.