Crockpot: in a large crockpot, add all ingredients except parsley, cilantro and spinach. Cook for 6 to 8 hours on Low setting or until quinoa, lentils and vegetables are tender. Remove cinnamon stick, bay leaves and ginger pieces. Taste; adjust seasonings as desired.
Stir in parsley, cilantro and spinach. Continue to cook for a few minutes or until just wilted.
Stovetop: In a 2-quart stockpot, bring stock or broth, cinnamon stick, bay leaves, ginger, quinoa and lentils to a boil. Turn off heat.
In another 2-quart stockpot, heat 2 teaspoons olive oil over medium-high setting until hot. Sauté sweet potato, carrots and celery for about 8 minutes or until softened. Stir in remaining ingredients except parsley, cilantro and spinach.
Combine the partially cooked quinoa and lentil mixture with the vegetable mixture. Cover; simmer over medium-low setting for about 15 minutes or until quinoa, lentils and vegetables are cooked through. Remove cinnamon stick, bay leaves and ginger pieces. Taste; adjust seasonings as desired.
Before serving, stir in parsley, cilantro and spinach. Continue to cook for a few minutes or until just wilted.