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@omid.haji.zada0: #foryour #foruoupeage #omid_hajizada

𝙾𝚖𝚒𝚍 𝙷𝚊𝚓𝚒 𝚉𝚊𝚍𝚊
𝙾𝚖𝚒𝚍 𝙷𝚊𝚓𝚒 𝚉𝚊𝚍𝚊
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Sunday 20 September 2026 15:00:00 GMT
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more57622
mored4147 :
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2026-09-20 17:12:08
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user3299546793782
شاکر غفوری :
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2026-09-20 15:28:42
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srdarwali97
srdarwali :
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isamil.sirat
بدخشی گک :
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2026-09-20 15:05:51
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zkb655
𝗭𝗢𝗛𝗔𝗜𝗕 :
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2026-09-20 15:03:38
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sknoorzai707
SK🥷🏿Noorzai🥷🏿 :
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2026-09-20 15:03:04
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reshad3758
乂Rᴇsʜᴀᴅ⁷乂 :
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2026-09-20 17:36:42
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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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