In large saucepan, heat oil and butter together. Add sliced leek, cook and stir occasionally until softened.
Add garlic, carrots, and salt. Cook, stirring occasionally, for a couple minutes before adding in cabbage. Cook and stir 2 more minutes.
Add in spices. Cook and stir together until vegetables are tender and aromatic.
Pour in broth (water). Bring to boil. Add more salt as desired for taste.
Add quinoa, bring to boil again. Turn down, cover and allow to simmer, stirring occasionally, for 45 minutes to an hour (the longer the better) until quinoa is cooked and flavours have mellowed nicely together. Season to taste.