Cooking experiment - Pad Thai Hamburger Hotdish

I think I'll try this again, although I might try to make half as much - it made a LOT!

Pad Thai Hamburger Hotdish

1 cup quinoa (prepared) (I used the liquid from the cans of mushrooms as part of the water.)

3 lbs 85% lean ground beef
1 large onion, diced
3 small/medium carrots (~6" long?), shredded
4 large cloves of garlic, minced
2 cans mushrooms
1 can garbanzo beans
1 cup craisins
8 oz. bean sprouts
2-4 oz. Cabernet Savignon
1 bottle Thai Kitchen Pad Thai Sauce (next time I think I'll buy three and use at least two)

In a skillet, brown the hamburger. Transfer to a large pot with the quinoa.

Using the leftover fat from the hamburger, brown the onion, carrots & garlic. When the onions are starting to turn translucent, add the mushrooms, garbanzo beans, and craisins. Let cook until hot. Add the bean sprouts, break them up a little, and cook until warmed. Transfer to the large pot.

Use the wine to deglaze the skillet. Transfer to the large pot.

Put the large pot over medium heat, add the Pad Thai Sauce. Stir well, heat until warm throughout - it shouldn't take long.