First, bring 1 1/2 cup water to a boil in a small pot. Add the quinoa, then return to the boil. Cover the pot and reduce the heat to low, and cook for 14-15 minutes. When all the water is absorbed and the quinoa is tender, take off the heat and fluff, let cool. Transfer to a large bowl.
Either blanch and peel whole edamame pods to make 2 cups, or thaw 2 cups frozen, shelled pods. Add to the quinoa.
In a cup, whisk the olive oil, lemon juice, lemon zest, salt and pepper. Pour over the quinoa mixture.
Chop the tomato and julienne the basil, add to the bowl and toss to mix.