Heat oil in large skillet set over medium heat; cook onion, red pepper, garlic, salt and pepper for 3 to 5 minutes or until slightly softened. Stir in sweet paprika and half of the smoked paprika; cook for 1 minute.
Stir in soup and potatoes; bring to boil. Reduce heat to medium low; cover and cook for 15 to 20 minutes or until potatoes are tender. Stir in parsley. Spoon the potato mixture over the quinoa. Sprinkle with remaining smoked paprika.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.