Rinse quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking for about 5 minutes until translucent.

In a large mixing bowl, combine cooked quinoa, rinsed black beans, and sautéed onion and garlic. Fold in spices.

Preheat oven to 350°F (175°C). Layer chopped cabbage leaves in a large baking dish, spoon quinoa mixture on top, and add more cabbage as desired.

Pour vegetable broth over the layers, cover with aluminum foil, and bake for about 45 minutes until cabbage is tender.

Remove from oven and let cool for 10 minutes before serving. Garnish as desired.