First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.

To make dressing: place olive oil, lemon juice, garlic, dijon, honey (or agave), basil, and salt and pepper in blender. Pulse for 10-15 seconds; set aside.

In large bowl add your kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down.

Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.

Before serving, toss salad again and add tomatoes, mango and avocado. Sprinkle toasted sliced almonds over the top.