In a small saucepan, bring vegetable stock, water, ground bay leaves, whole bay leaf and bunch of time to a boil.
Add lentils, cover and simmer about 25-30 minutes - until lentils are tender, but not mushy. Remove from heat and take the lid off the pot so the lentils can cool.
FOR THE QUINOA:
Rinse the quinoa in a fine mesh strainer with cold running water until the water runs clear.
Meanwhile, heat one tablespoon of olive oil in a medium saucepan over medium heat. Add celery, carrots, and onion, and cook until slightly softened for about 4-5 minutes.
Add quinoa and water and bring to a boil. Cover the pot with a lid and reduce heat to low. Simmer for 15 minutes until the quinoa is tender and has given off its little spiral germ.
Remove from heat and remove the pot's lid so the quinoa can cool and any excess moisture can evaporate.
MAKE THE VINAIGRETTE:
While quinoa and lentils cool, make the vinaigrette. In a small bowl, whisk the shallots, red wine vinegar, dijon mustard, olive oil, kosher salt and black pepper until emulsified.
ASSEMBLE THE LENTIL SALAD:
In a large bowl, combine lentils, quinoa, chopped tomato, and chopped parsley, and gently toss to combine. Add three tablespoons of the vinaigrette and gently toss with the lentil salad.
Taste for seasoning and moisture. If it needs more dressing, add 1-2 tablespoons, tasting after each addition.
Serve warm or at room temperature. (Optional - you can sprinkle on some feta cheese or crumbled chevre if desired.)
Notes
I usually end up with a little vinaigrette left over, which can be added to a green salad the next day.