Cook the quinoa: Over medium heat, add the quinoa to a saucepan and toast until it pops steadily and smells nutty, about 3 minutes. Add the water, bring to a boil and loosely cover until the quinoa has absorbed most of the water, about 12 minutes. Turn off heat, stir, cover and let sit about 10 minutes. Fluff with fork and set aside. Prep and chop veggies: Meanwhile, drain the garbanzo beans, tear the kale into bite-sized pieces, chop the shallot and tomatoes and tear or chop the basil. Over medium heat, add 3 tablespoons olive oil to a large saute pan. Add the kale and shallots and cook until slightly wilted, about 6 minutes. Transfer the cooked kale and shallots to a large mixing bowl. Add the quinoa, chickpeas, tomatoes and basil. Add a pinch or two of salt and pepper. Toss until well combined. Whisk together lemon juice, lemon zest and 1/3 cup olive oil. Season with salt and pepper, to taste. Add 3/4 of the dressing to the salad and toss. Add additional dressing to taste.