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 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 over quinoa. Garnish each serving with sprinkle of smoked paprika.