In a deep pot sauté the chopped onion, garlic and diced carrots, stirring occasionally. When the vegetables are soft, add the washed quinoa. Pour 2 cups water, season with salt and pepper. After the boil, cover with a lid, reduce the heat and boil 20 minutes. Then off and leave it to stand for 10 minutes with the lid closed. Transfer to a large salad bowl, add chopped olives, raw and dried tomatoes and basil. Cut thin slices of mushrooms lightly fry and add to salad. Serve warm.