Quinoa Stuffing

1 cup quinoa
2 cups vegetable broth
1 bay leaf
1 yellow onion, chopped fine
1 stalk celery, chopped fine
2 cloves garlic, minced
1/2 cup sliced mushrooms
2 tablespoons butter
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped walnuts or pecans
3/4 cup vegetable broth

1. In a medium saucepan, bring quinoa, bay leaf, and vegetable broth to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and take out the bay leaf.
2. Heat oven to 350°F and grease a casserole dish. In a large skillet, saute onions, celery, and garlic in butter until softened, about 5 minutes. Add mushrooms and saute, until mushrooms are soft, about 5 minutes. Add thyme, sage, salt and pepper, nuts, and ½ cup vegetable broth. Stir in quinoa.
3. Transfer to casserole dish, cover with foil, and bake for 45 minutes. Serve hot.