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@_plum.yhx_: : emcobietkhong? | id : ngnthienhoaa | #dingchengxin#dinhtrinhham#fyp#xuhuong

𝐏𝐥𝐮𝐦𐙚
𝐏𝐥𝐮𝐦𐙚
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Region: VN
Thursday 17 September 2026 12:12:11 GMT
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thu_huong1224
kem chuối vị việt quất🫐 :
ảnh phải chấm dứt vs ad ms đến vs tui dc chứ[Cười thầm]
2026-09-18 13:28:22
4
_nz.tnt_
ngocvy. :
tại ảnh quen vy á
2026-09-17 12:14:13
3
yanhx_1123
𝕂𝕋 :
2026-09-18 12:00:50
3
.nhw.yy
Như Ýy :
2026-09-18 22:46:54
3
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CHILLOUT 30 phút Full giọng nữ, vẫn nhớ, tìm lại bầu trời, mưa đợi chờ #chillout #xh #nhachaymoingay #cmgmusic
CHILLOUT 30 phút Full giọng nữ, vẫn nhớ, tìm lại bầu trời, mưa đợi chờ #chillout #xh #nhachaymoingay #cmgmusic
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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