Quinoa Pilaf

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2 cups vegetable broth

1 cup quinoa, rinsed well

1 bay leaf

1/2 teaspoon turmeric

1 teaspoon salt and pepper

1 tablespoon olive oil

1 teaspoon preserved lemon rind, finely diced

1 tomato, finely chopped

1 (15-ounce) can artichoke hearts in water, drained and quartered

1/2 red onion, diced

1/2 cup black olives, pitted

1/4 cup currants

Fresh mint leaves, for garnish