Bring quinoa and water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
In a medium bowl, stir together quinoa, tomatoes, beans, blanched kale and onion.
In a small bowl, whisk together apple cider vinegar, lemon juice, oil, salt and pepper. Mix with quinoa, fresh basil and avocado chunks.
Serve right away or let the mixture chill in the fridge a few hours before serving.
**To blanch kale: wash and de-stem kale, chop it into smallish pieces and add to boiling water for 3 minutes, remove kale from the boiling water with a slotted spoon and place it in a ice water bath. Drain it well, making sure to give it a good squeeze to remove all access liquid.