Hearty Lentil and Quinoa Stew

8 cups vegetable broth
2 ½ cups brown lentils
2 cups cooked quinoa
1 28 oz can organic fire-roasted tomatoes
3 cups chopped Swiss chard
1 yellow onion, chopped
1 ½ cups chopped celery
1 ½ cups chopped sweet potato
¾ cup chopped fresh parsley
5 cloves garlic, minced
3 tbsp apple cider vinegar
2 tbsp olive oil
1 cayenne pepper, minced
1 tbsp all-purpose seasoning
1 tbsp paprika
1 tsp thyme
1 tsp cumin
1 tsp sea salt
½ tsp black pepper
1 bay leaf