In a medium frying pan, add 1 tbsp oil, shallot, garlic, and cabbage.
Cook for 1-2 minutes on medium heat.
Add 1 more tbsp oil, collard greens and sea salt.
Cover for 3 to 4 minutes until greens are wilted.
Remove from heat.
Transfer to a large serving bowl and add the carrots, quinoa, black eyed peas, and the lemon juice.
Toss to mix.
Serve with salt, pepper, oil and vinegar for dressing.