Saute onions and carrots in olive oil in 2 quart pan over medium heat for 5-6 minutes. Add garlic and cook until fragrant, approximately 1 minute. Add rinsed quinoa and chicken broth and bring to a boil. Lower heat to medium low and cook, covered, for 15 minutes or until broth is absorbed. Remove pan from heat and rest, covered,for 5 minutes. Fluff with fork.