Heat a medium skillet to medium-high heat. Add shallots, crushed red pepper, bay leaf and salt. Cook for 5 minutes. Add garlic, quinoa and thyme and cook for about 3 more minutes. Add broth and lentils and bring to a simmer. Reduce heat to low. Cover and cook for 30 minutes. Remove from heat and let sit covered for 5 to 10 more minutes. Discard bay leaf.

Meanwhile, spray another saucepan with olive oil spray and heat to medium high. Add onions and cook for about 10 minutes. Add balsamic vinegar and toss to coat. Reduce heat to low and cover. Cook for 5 minutes.

In a medium bowl combine scallions, carrots, cilantro, rice vinegar, ginger and maple syrup. If desired, add more salt and pepper.

Combine the lentil quinoa mixture with the onions and carrot mixture. Serve warm.