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

Bring water to a boil in a medium pan, add the quinoa, a 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 the garlic clove from the pan, as it was only used for flavoring.

Cut and trim the stems away from the collard.

Stack a few the leaves on top of each other, roll tightly, and slice.

Wash and set aside to drain.

In a skillet, 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 until wilted.

Finally, add the cooled quinoa and stir well. Season to taste with salt and pepper.