Elevate your salad game with this nourishing delight! Discover the perfect balance of flavors and health benefits in every bite.


For the salad:

1 cup quinoa, rinsed and drained

2 cups water

1 cup cherry tomatoes, halved

1 cup cucumber, sliced

1/2 cup bell pepper

1/4 cup red cabbage

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

For the grilled chicken:

1 boneless, skinless chicken breast

1 tablespoons olive oil

1 tablespoons lemon juice

1 cloves garlic, minced

Salt and pepper to taste


For the dressing:

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 scoop Kalla Citrus Collagen powder

Salt and pepper to taste



Prepare the Quinoa:

In a medium saucepan, bring 2 cups of water to a boil.

Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it cool.

Marinate and Grill the Chicken:

In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

Add the chicken breast to the marinade and coat well. Allow to marinate for at least 20 minutes.

Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes on each side, or until fully cooked. Once done, let it rest for a few minutes before slicing.

Prepare the Salad:

In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red cabbage and chopped parsley. Toss to mix.

Make the Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, collagen powder, salt, and pepper until well combined.

Assemble the Salad:

Pour the dressing over the quinoa salad and toss to coat everything evenly.

Garnish with spring onions, seeds and walnuts. (Optional)

Serve and enjoy !!