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@yoni.vite: nos vemos en la fiesta patronal en Ixcatlan Huejutla hgo #LIVEIncentiveProgram #LIVEwithlowfollowers #PaidPartnership

IXCATLAN HUEJUTLA HGO
IXCATLAN HUEJUTLA HGO
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Region: MX
Tuesday 28 July 2026 17:39:14 GMT
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user4319048383427
user4319048383427 :
erieu y no me digas que no ☺️
2026-07-28 22:03:16
1
user4319048383427
user4319048383427 :
IXCATLÁN HUEJU TLA HGO
2026-07-28 22:55:16
1
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A quick, protein-rich Mediterranean-inspired bowl combining flavorful turmeric quinoa, tender chicken, fresh vegetables, and a creamy lemon-tahini dressing—kid-friendly, healthy, and budget-conscious. Ingredients: - 1 cup quinoa - 2 cups water or low-sodium chicken broth - 1 lb (450g) skinless, boneless chicken breasts, sliced - 1 teaspoon turmeric powder - 1 tablespoon olive oil - 1 cup baby spinach - 1 cup cherry tomatoes, halved - 1 cucumber, sliced - 1/2 cup crumbled feta cheese - For the lemon-tahini drizzle: - 2 tablespoons tahini - Juice of 1 lemon - 2 teaspoons honey (optional) - 2 tablespoons water (to thin) - Salt and pepper to taste Instructions: 1. Cook the quinoa: rinse quinoa under cold water. Bring water or broth to a boil, add turmeric and quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. 2. While quinoa cooks, heat olive oil in a skillet over medium heat. Season chicken slices with salt and pepper. Sauté chicken until fully cooked and slightly golden, about 6-8 minutes. 3. Prepare the lemon-tahini drizzle: whisk tahini, lemon juice, honey, and water until smooth. Season with a pinch of salt. 4. Assemble the bowls: divide cooked quinoa among four bowls. Top with cooked chicken, spinach, cherry tomatoes, cucumber, and feta cheese. 5. Drizzle each bowl with lemon-tahini dressing. Serve immediately. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A quick, protein-rich Mediterranean-inspired bowl combining flavorful turmeric quinoa, tender chicken, fresh vegetables, and a creamy lemon-tahini dressing—kid-friendly, healthy, and budget-conscious. Ingredients: - 1 cup quinoa - 2 cups water or low-sodium chicken broth - 1 lb (450g) skinless, boneless chicken breasts, sliced - 1 teaspoon turmeric powder - 1 tablespoon olive oil - 1 cup baby spinach - 1 cup cherry tomatoes, halved - 1 cucumber, sliced - 1/2 cup crumbled feta cheese - For the lemon-tahini drizzle: - 2 tablespoons tahini - Juice of 1 lemon - 2 teaspoons honey (optional) - 2 tablespoons water (to thin) - Salt and pepper to taste Instructions: 1. Cook the quinoa: rinse quinoa under cold water. Bring water or broth to a boil, add turmeric and quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. 2. While quinoa cooks, heat olive oil in a skillet over medium heat. Season chicken slices with salt and pepper. Sauté chicken until fully cooked and slightly golden, about 6-8 minutes. 3. Prepare the lemon-tahini drizzle: whisk tahini, lemon juice, honey, and water until smooth. Season with a pinch of salt. 4. Assemble the bowls: divide cooked quinoa among four bowls. Top with cooked chicken, spinach, cherry tomatoes, cucumber, and feta cheese. 5. Drizzle each bowl with lemon-tahini dressing. Serve immediately. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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