Simmer the quinoa

• Bring the water or broth and quinoa to a boil in a large pot with a generous pinch of salt and pepper.
• Cover, reduce the heat to low and simmer.

Prepare the beans and greens

• Rinse the beans and toss them with the grated garlic, olive oil and a pinch of salt and pepper.
• Remove the tough stems from the collard greens and chop them.

Cook the greens on top

• Scatter the chopped greens over the quinoa and season well.
• Cover and cook until the quinoa is tender.

Add the beans and rest

• Remove the pot from the heat and spoon the beans over the top.
• Cover and let sit.

Finish and serve

• Finish with lemon zest, a squeeze of lemon juice and more salt and pepper to taste.