Salad:

• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 1 1/2 cups frozen edamame, thawed
• 1 bunch kale, stems removed and finely diced
• 1 cup sliced grape tomatoes
• 1/3 cup diced red onion
• 1 large mango, pitted and diced
• 1 avocado, sliced

Lemon Basil Vinaigrette:

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or agave nectar)
• 4–6 large basil leaves, finely diced
• Freshly ground salt and black pepper, to taste

To Garnish:

• 1/4 cup toasted sliced almonds