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@king_of_lyricx: #kingoflyricx #viral #onthisday

𝗞𝗜𝗡𝗚_𝗢𝗙_𝗟𝗬𝗥𝗜𝗖𝗦
𝗞𝗜𝗡𝗚_𝗢𝗙_𝗟𝗬𝗥𝗜𝗖𝗦
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Wednesday 08 July 2026 14:22:03 GMT
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mohamd.dz118
Mohammed 🥷🇳🇪🫡 :
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2026-07-08 23:59:33
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habu.bala1
Habu Bala :
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2026-07-08 23:23:42
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dan.bassi.bassi
basiru Jaikan anJuo :
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2026-07-08 23:12:13
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situhyarwa
💞 sheikh jafar 💞 :
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2026-07-08 23:08:58
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salifou6115
salifou :
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2026-07-08 22:59:51
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chikourana.moussa
Chikourana Moussa :
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2026-07-08 22:59:44
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bachirouLawailNiger :
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2026-07-08 22:57:03
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alhassan7502
Alhassan :
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2026-07-08 22:54:25
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usama.abdullahi518
USAMA Abdullahi :
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jfkjhjsjhgslhhsoh
jfkjhjsjhgslhhsohsohuieuuuyuju :
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2026-07-08 22:40:33
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bassiru737
Bassiru :
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shamsu6756687
shamsu@Nagwate :
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abdoulmoussalabi7g
[email protected] :
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dan.sadi.kano
dan sadi kano❌🚭❓ :
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massoudou619
massoudou :
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Abou Oumou :
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Siraji Siraji :
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kingalaji2
KING ALAJI 🥷🦅 :
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mbalbaya :
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Muhammad ME LIYATA :
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hajya raba :
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A high-protein, fiber-rich Mediterranean-inspired quinoa salad, packed with anti-inflammatory ingredients and designed for quick, budget-friendly, one-pot meal prep. Ingredients: - 1 cup cooked quinoa (about 1/3 cup dry quinoa) - 1 cup canned chickpeas, rinsed and drained - 1 cup cherry tomatoes, halved - 4 oz feta cheese, crumbled - 1 cup baby spinach or arugula - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon turmeric powder - 1/2 teaspoon black pepper - Fresh basil leaves for garnish - Optional: a handful of berries for added anti-inflammatory benefits Instructions: 1. Cook the quinoa according to package instructions and let it cool. 2. In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, feta cheese, and leafy greens. 3. In a small bowl, whisk together the olive oil, balsamic vinegar, turmeric, black pepper, and a pinch of salt (keeping sodium content in check). 4. Pour the dressing over the salad and toss gently until well combined. 5. Garnish with fresh basil leaves and optional berries for extra anti-inflammatory support. 6. Serve immediately or refrigerate for meal prep. This salad can be stored for up to 2 days. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A high-protein, fiber-rich Mediterranean-inspired quinoa salad, packed with anti-inflammatory ingredients and designed for quick, budget-friendly, one-pot meal prep. Ingredients: - 1 cup cooked quinoa (about 1/3 cup dry quinoa) - 1 cup canned chickpeas, rinsed and drained - 1 cup cherry tomatoes, halved - 4 oz feta cheese, crumbled - 1 cup baby spinach or arugula - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon turmeric powder - 1/2 teaspoon black pepper - Fresh basil leaves for garnish - Optional: a handful of berries for added anti-inflammatory benefits Instructions: 1. Cook the quinoa according to package instructions and let it cool. 2. In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, feta cheese, and leafy greens. 3. In a small bowl, whisk together the olive oil, balsamic vinegar, turmeric, black pepper, and a pinch of salt (keeping sodium content in check). 4. Pour the dressing over the salad and toss gently until well combined. 5. Garnish with fresh basil leaves and optional berries for extra anti-inflammatory support. 6. Serve immediately or refrigerate for meal prep. This salad can be stored for up to 2 days. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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