Ingredients
1 cup cooked quinoa, at room temperature
2 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped collard greens (stems removed)
4 plum tomatoes, seeds and core removed and finely diced
½ cup finely diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1½ teaspoons kosher salt
1 teaspoon freshly cracked pepper
½ teaspoon ground allspice
1 tablespoon finely chopped mint
Directions
Combine all ingredients in a large mixing bowl and stir until blended. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld prior to serving, or cover and refrigerate up to 2 days.
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