Dice the Shallot (2), Celery (1 stalk), and Onion (1/2). Peel and dice the Carrot (2). Deseed and dice the Plum Tomato (1). Chop the Fresh Parsley (1/2 cup).
In a small saucepan, bring Vegetable Broth (1 cup), Water (1/2 cup), Bay Leaf (1/4 teaspoon), whole Bay Leaf (1), and Fresh Thyme (3 sprig) to a boil. Add French Green Lentils (1/2 cup), cover and simmer about 20-25 minutes until cooked.
While lentils are cooking, heat Olive Oil (1 tablespoon) in a medium saucepan over medium heat. Add diced celery, carrots, and onion. Cook until slightly softened, 4-5 minutes. Add Quinoa (3/4 cup) and Water (1 1/2 cup) and bring to boil.
Cover pot with a lid and reduce heat to low. Simmer for 15 minutes until quinoa is tender and has given off its little spiral germ. While quinoa and lentils cook, make the shallots vinaigrette.
In a small bowl, whisk together diced shallots, Red Wine Vinegar (2 tablespoon), Dijon Mustard (2 teaspoon), Extra-Virgin Olive Oil (5 tablespoon), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) until the mixture is emulsified.
When both the lentils and quinoa are cooked through, move them from heat, and remove lids to allow to cool. Drain any excess liquid from the lentils and quinoa. You want moisture to come from the vinaigrette.
In a large bowl, combine lentils, quinoa, diced plum tomato, and parsley, and toss to combine. Add 3 tablespoons of shallots vinaigrette and toss. Taste, and add more vinaigrette as needed. Serve warm, or at room temperature.