Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

2 cups cooked quinoa, cooled
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon sunflower seeds, slivered almonds or pumpkin seeds (optional)

For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste

1. Combine oil, lemon juice, garlic, sugar, basil and salt in a blender, food processor, or lidded jar until thoroughly mixed. Set aside.
2. In medium bowl, toss quinoa, kale and edamame with vinaigrette until all ingredients are coated. Refrigerate 20-30 mins or more to let the flavors mingle (and allow the lemon juice to soften the kale).
3. Before serving, toss again and add tomatoes, onion, mango and avocado. Garnish with crunchy seeds or nuts, if desired.

Serving Size: Makes 2 entrée-sized servings to 6 side-sized servings