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@ifkinghatemyselff: ស្អាតខ្លាំសំខាន់ថោកទៀតអីវ៉ាន់ដល់ដៃបានឲ្យលុយហេីយស្អាតដូចក្នុងរូបទិញរហូតដកចិត្តមិនរួច😭 #Shopeecambodia #shopeehaul

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Saturday 19 September 2026 05:21:34 GMT
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zu.zyy88
౨ৎ :
Back b
2026-09-19 12:00:58
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luvsmbbe__
ju🍰 :
Spp
2026-09-19 06:06:48
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jassnen1
𐙚˚࿔𝓷𝓪𝓶𝓮 𝜗𝜚˚. :
spp nh muy b
2026-09-25 09:17:19
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jing.uppp
Mai lykaaa🌱🌱 :
spp nh muy mk
2026-09-19 05:50:14
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mengg733
Meng :
2026-09-19 05:36:10
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scanme144
Halp scan mnak muy :
Spp
2026-09-19 10:26:49
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jenn03424
Jenn🎀 :
2026-09-19 05:56:57
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n515534
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❤️❤️❤️
2026-09-19 13:29:20
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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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