Quinoa Bread Stuffing

1 cup quinoa
2 1/2 cups vegetable broth
2 bay leaves
1 yellow onion diced
1 bunch celery, chopped
4 cloves garlic minced
1 cup sliced mushrooms
2 Tbsp Bragg's Liquid Aminos

1 tsp thyme
1/2 tsp sage
1/2 tsp salt
6 slices whole wheat or multigrain bread cubed and toasted
1/2 cup chopped walnuts or pecans
2 cups vegetable broth

In a medium saucepan simmer quinoa in vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves. Pre-heat oven to 375˚F. In a large skillet, saute onions, celery, garlic and mushrooms in a small of water or veggie broth, till soft. Add seasonings, then add cubed bread and nuts toss until bread is coated well. Then add quinoa and stir again. Transfer to a sprayed casserole dish. Bake for 30 minutes. May be served with gravy.