Prepare quinoa by combining water and quinoa in a small saucepan. Bring to a boil. Cover and reduce to a simmer. Cook 15 minutes. Remove from heat. Fluff with a fork and set aside.
Heat olive oil in a nonstick skillet over medium heat. Cook onion and bell pepper until softened, about 5 minutes. Add kale and cook until wilted, about 3 minutes. Add cumin, salt and pepper. Stir in cooked quinoa and edamame. Remove to a bowl and wipe out pan.
Spray pan with cooking spray and heat over medium heat. To assemble quesadilla lay out one tortilla on a work surface. Add 2 tablespoons cheddar cheese. Top with 1 cup of vegetable mixture and 2 more tablespoons of cheddar cheese. Press down and place in skillet. Cook for about 3 minutes and using a spatula, gently flip. Cook for another 3 minutes. Remove from skillet and repeat with remaining ingredients.
To make guacamole, mash up 2 avocados. Add salsa, lemon juice and salt. Stir to combine.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/02/kale-quinoa-quesadillas-with-guacamole/