In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. 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 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.