1. 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.
  2. 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.
  3. 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.