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2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 bay leaves
2 tablespoons fresh thyme, minced
1 (8 oz) package of white mushrooms, stems removed and sliced
1 (8 oz) package cremini mushrooms, stems removed and sliced
2 quarts low sodium vegetable broth
1/2 cup rinsed quinoa
Salt and black pepper, to taste
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