Quinoa Cabbage Casserole

Hi! I hope everyone has access to organic and local produce. Like grass-fed beef or chicken. I love animals and a big part of me wants to be a vegan. My family wants to eat meat so let them eat meat.
For something a little different try this Quinoa Cabbage Casserole. My toughest critics ate it with no complaints. Feel free to leave out the mushrooms or sweet potatoes for your toughest critics. Also replace the Herb De Provence with a little thyme, oregano, marjoram, tarragon and rosemary. Top with sour cream too.
Easy to cook in a casserole dish or a crockpot. Go ahead make it your own!
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Quinoa Cabbage Casserole

1 cup Broth (use less if cooking in crockpot)
1 cup Quinoa
1 Sweet Potato shredded
1 cup Cabbage chopped

Ground Meat
1 Onion chopped small
1/2 cup Mushrooms chopped small
1 Celery chopped small
2 Cloves of Garlic minced
1 1/2 cups Cabbage chopped
1 Can diced Tomatoes
Pinch Allspice
Pinch Paprika
1/2 tsp Herbes de Provence
Salt and pepper
In layers place, quinoa, broth, sweet potato and cabbage. Fry meat until almost done and remove some liquid from the meat. Add onion, mushrooms, celery, garlic and fry a few minutes.
Mix spices in the can of tomatoes.Layer on the meat then tomatoes then cabbage.
Preheat oven to 400. Cover casserole with foil and cook for about 45 minutes. Remove foil and cook for 5 more minutes. Let sit for 10 minutes.
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To cook in crockpot, the time will depend on your crock pot, maybe 4 hours or more on low.
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