Heat half the ghee and warm all the ground spices over medium heat. Add the diced shallot and carrots and cook till translucent. Add the quinoa and cook for approximately two minutes, stirring often. Add 1½ – 2 cups of water/veggie/chicken stock. Bring to boil. Lower heat, cover and simmer approximately 15– 20 minutes or until the liquid has been absorbed. Check the tenderness of the quinoa towards the end of cooking time to ensure it is cooked to your liking and if not add a little more liquid to the pan to soften further. Do not stir.