Warm Collard Quinoa Salad

First, place the quinoa in a fine strainer. Rinse under cold running water for 2 or 3 minutes and drain for a few minutes.

Bring the water to a boil in a medium pan. Then add the drained quinoa, the whole clove of garlic and salt. Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy. Remove from heat. Remove the garlic clove from the pan as it was only used for flavoring.

Cut and trim the stems away from the collard greens. Stack a few of the leaves on top of each other on a cutting board, roll them tightly and slice the leaves. Put the cut greens into a colander and finish cutting the rest. Wash them well and set aside to drain.

In a saucepan, add the extra virgin olive oil over medium heat. Add onions, garlic and red pepper flakes. Cook until the onions are soft and golden. Add tomatoes and cook until soft. Turn the heat to low and add the collard greens, stirring and cooking until wilted. Finally, add the cooled quinoa and stir well. Season to taste with salt and pepper.