Quinoa Pilaf

1 tablespoon olive oil
2 tablespoons finely diced shallot
1 fennel bulb, diced small
1 carrot, peeled and diced small
sea salt
1 cup quinoa, rinsed
1/2 teaspoon tumeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1-3/4 cups mineral broth
1/4 cup chopped fresh parsley

Heat the olive oil in a saucepan over medium heat, then add the shallot, fennel, carrot, and a pinch of salt and sautee for about 3 minutes., until the vegetables start to sweat. Stir in the quinoa, tumeric, cinnamon, cumin, ginger, and cardamom, then stir in the broth and 1/2 teaspoon of salt and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes, until the liquid has been absorbed and the quinoa is tender.