Rinse quinoa under cold water, rubbing grains together; drain.
Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, shallots, and garlic; sauté 2 minutes. Add quinoa; cook 1 minute, stirring constantly. Add 1 1/4 cups water and wine; bring to a boil. Cover, reduce heat, and cook 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork. Stir in thyme, salt, and pepper.
This was easy but just tasted ok. It was a very mildly seasoned dish. I used a food processor to really chop the carrots fine which worked well. It makes a ton but we didn't save the leftovers. I might make again and adjust the seasoning and cut the recipe down a bit.