1. Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, turn heat down to low, cover, and simmer until quinoa is cooked (15-20 minutes).

2. While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until they start to soften (2-3 minutes). Add the carrots and thyme and cook until the carrots are just tender (5-7 minutes).

3. Add remaining 1 tablespoon olive oil, mushrooms, and garlic. Cook, stirring constantly, until mushrooms are cooked through (3-5 minutes). Season with pepper to taste.

4. Add cooked quinoa to vegetables. Stir in pecans and chopped parsley to serve.