Sauté onion and carrots in oil until onions are translucent. Add mushrooms and cook until soft and liquid is evaporated.

Add spices and garlic and sauté until garlic is fragrant, about three minutes.

Add quinoa and water and bring to a boil. Lower flame and cover. Cook for 10 to 15 minutes or until water has evaporated. Allow to stand for 10 minutes. Uncover and fluff with a fork. Add craisins and pecans (if using) and mix.

Serve at room temperature as a salad or warm as a side dish.