In a large saucepan, heat oil over medium heat. Cook carrots and celery, stirring occasionally, for 10 minutes or until tender. Add quinoa and cook, stirring, for about 1 minute.
Add bay leaves, broth, squash and lemon juice and bring to a boil. Reduce heat to medium-low, cover and simmer for 15 to 20 minutes or until liquid has been absorbed and quinoa is tender. Remove and discard bay leaves. Season with salt and pepper to taste.