Rinse quinoa under cold water to remove any bitterness. In a medium pot, combine quinoa with red lentils and vegetable broth. Bring to a boil, then simmer for 15-20 minutes until tender. Let rest for 5 minutes before fluffing with a fork.

In a small bowl, whisk together tamari, maple syrup, rice vinegar, and toasted sesame oil. In another bowl, mix cornstarch with cold water until smooth. Set aside.

Heat oil in a large pan over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for an additional minute.

Add broccoli and carrots to the pan, stir-frying for 5-7 minutes until crisp-tender. Then toss in sliced red bell pepper and cook for another 2-3 minutes.

Pour the stir fry sauce into the pan with the vegetables, stirring to combine. Once bubbling, add the cornstarch slurry, stirring for 1-2 minutes until the sauce thickens.

Lower the heat and fold in quinoa-lentil mixture and fresh spinach, stirring until spinach wilts. Taste and adjust seasoning. Serve immediately.