Toasted Collard Greens & Coconut Salad

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1/2 cup extra virgin olive oil

2 teaspoons toasted sesame oil

3 tablespoons low-sodium soy sauce

2 bunches collard greens, large ribs removed, cut in chiffonade (about 6 lightly packed cups)

1 1/2 cups unsweetened large-flake coconut

2 cups cooked quinoa or other whole grain, still warm or reheated

Kosher salt and freshly ground pepper, to taste

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