Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes.
Add tomato, cumin, paprika, ¼ cup parsley and cook another 2 minutes.
Add beef, beef stock, carrot, bell pepper, salt and bring to a boil.
Cover and simmer on low about 1-½ hours, until meat is tender.
Add potato and cooked quinoa and cook an additional 25 minutes.
