Heat 1 tablespoon butter and 1 tablespoon olive oil in an 8"-10" sauté pan over medium heat. Add pecans and toast them, stirring frequently until lightly browned and fragrant, 6-8 minutes. Add shallot, carrot, celery, and garlic and continue to cook until softened, 3-4 minutes more. Stir in thyme, sage, coriander, and salt. Remove from heat and stir in cooked quinoa and 1 tablespoon butter, mixing until combined.