Rinse quinoa in a strainer until water runs clear. Drain and place quinoa in a medium pot. Add 4 cups water (or broth), and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and set aside for 5 minutes; uncover and fluff with a fork. Salt and pepper to taste. Spread quinoa on a flat sheet pan and allow to cool down or refrigerate.

Blanch red cabbage leaves for 1 minute, then run under cold water. Pat dry and set aside.

To assemble rolls: Let the quinoa cool to room temperature. Lay out 1 nori sheet on a flat clean surface. Spoon 1/8 of the quinoa lengthwise in the center of the nori sheet. Starting from the edge closest to you, roll the nori sheet, tightening as you go. Use a couple of drops of water or the cooled down broth to seal the roll Lay on a plate or container. Repeat with the remaining nori sheets and quinoa. Lay one blanched cabbage leaf onto a cutting board. Place 1/8 of the raw vegetable mixture across the cabbage leaf, flattening out to roll more effectively. Place one nori roll in the center of the vegetables on the cabbage leaf. Roll up into a burrito- or sandwich-wrap-shape. Repeat with remaining cabbage leaves and nori rolls. These will keep in the refrigerator for about 3 days. Serve with your favorite hummus or bean dip.

*To make broth: Combine 4 cups water, 1 (3-inch) piece fresh ginger, 2 (3-inch pieces) fresh turmeric root, 2 cloves garlic and 1/2 small onion (chopped) in a small saucepan. Simmer for 45 minutes. Add salt and pepper to taste.