
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