In a medium pot over a medium flame, heat the olive oil. Add the onion and sauté; once translucent, add the garlic and fennel seeds and toss to coat.

Add the canned tomatoes with their juices, the broth, and the water. Season with paprika, salt, and pepper. Bring to a boil for 10 to 15 minutes, then cover and reduce heat to low.

Simmer for another 10 to 15 minutes.

Remove from heat. Using an immersion blender, blend the mixture. Add the quinoa, return to heat, and cook for 5 to 10 minutes more. Serve hot.