- Heat oil in 6-qt. pot over medium-high heat. Add onions, peppers, celery and carrots. Cook, stirring occasionally, until tender, about 10 minutes. Add tomato sauce and garlic to pot; cook until fragrant, about 30 seconds more.
- Pour water mixture into pot; bring to boil. Stir in potatoes and quinoa. Lower hear to medium low. Simmer, stirring occasionally, until potatoes and quinoa are tender, about 15 minutes.
- Stir parsley into soup. Season soup with adobo; divide evenly among serving bowls.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.