INGREDIENTS
4 cups
Baby spinach, leaves
1/2 cup
Cilantro
1/2 cup
Flat-leaf parsley
1 tbsp
Garlic, fresh
1
Nori sheet
2 cups
Yellow onion
4 cups
Vegetable broth
2 cups
Quinoa
2 tsp
Celtic sea salt
1/2 tsp
Nutmeg, ground
1 tsp
Turmeric, ground
2 tbsp
Olive oil, extra-virgin
1/2 cup
Finely chopped green onions ((white and green parts), plus more to serve)