Melt the butter in a medium size saucepan over medium low heat. Add the shallots; cook 1 minute. Add the carrots; cook 1 minute longer. Stir in the _ cup of the chicken stock and heat to boiling. Reduce the heat to medium low and cook, covered, 15 minutes. Transfer the carrot mixture to the container of a food processor and process until smooth. Transfer to a clean saucepan. Rinse the quinoa under cold running water. Drain. Add the remaining 1 cup stock to the processed carrots and heat to boiling. Stir in the quinoa and reduce the heat. Simmer, covered, over medium low heat until the quinoa is tender, 12 to 15 minutes. Then stir in the cumin, season with salt and pepper, and sprinkle with parsley. Serves 4.