Warm oil in medium sauce pan and add chopped garlic for 1 minute.
Add chopped collard greens, salt and pepper to taste and stir the greens until covered lightly in the oil for about 4-5 minutes.
Add beans and tomatoes and stir well.
Mush some of the beans to get a nice sauce consistency.
Sauté for 8 minutes. Add wine and cook on medium heat for one minute then stir in pecorino cheese.
Meanwhile, bring quiona to a boil in the coconut water with a good drizzle of the leftover oil from the sundried tomatoes and a good pinch of salt. Once boiling, stir and bring to low heat and cover for 15 minutes or until cooked through and fluffy.
Mix quinoa and bean mixture.
Top with additional cheese if desired and enjoy!