Preheat your oven to 375°F (190°C).

Rinse the quinoa and cook it according to package instructions.

Peel and dice the sweet potato into small cubes.

Finely chop the onion and mince the garlic.

Slice the mushrooms and shred the cabbage.

In a large skillet, heat a little olive oil over medium heat. Add the onion and garlic, sauté until softened.

Add the mushrooms and sweet potato to the skillet, and cook until the sweet potato is tender.

Stir in the quinoa and Italian herbs, and season with salt to taste.

Add the shredded cabbage to the skillet, mix well, and cook for another 5-7 minutes until the cabbage is wilted.

For the optional sauce, finely chop the white onions. Heat the olive oil in a small pan over medium heat, add the onions and cook until caramelized.

Stir in the lemon juice, salt, and black pepper to taste.

Serve the cabbage and sweet potato mixture with the optional sauce drizzled on top.