1 stalk celery, medium dice
2 carrots, peeled, medium dice
1/2 large onion, medium dice
1 tablespoon olive oil
3/4 cup regular or red quinoa
2 cups water, divided
1/2 cup de puy (french lentils)
1 cup vegetable broth
1/4 teaspoon ground bay leaves
1 whole bay leaf
3-4 whole stems of thyme, tied in kitchen string
1 plum tomato, seeded and diced
1/2 cup freshly chopped parsley

For shallot vinaigrette:
2 medium shallots, finely diced
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper