Lentil and Quinoa Salad with Arugula

Today concludes salad week. I will continue to post salads frequently, though, because now I am on a total salad kick.

You know what other kick I’m on? Smoothies. I bought a bag of bananas, like the really cheap, ripe ones, and made banana muffins earlier this week. Well. I still had three half-rotting bananas that I needed to use up, and the one food I don’t mind sticking in a blender is a banana. All other fresh fruits I feel guilty blending. I want to just eat them fresh, stuffing them into my mouth one after another. Blueberries, blackberries, strawberries, mangoes and pineapples – they are so wonderful fresh and in their raw state, and they are rare in my kitchen, that I savor them.

The point is that smoothies are going to be my new thing. I can feel it. Sometimes I want a splash of something sweet in my day, and a banana smoothie with yogurt and cinnamon is my new fix for that. Especially with this crazy hot weather! I mean, hello March. I see you’ve decided to turn into May. I’m okay with that, as long as you change your name, too. That way it would almost be summer.

Also, I noticed that this salad is very similar to the one I had a few days ago. Sorry. I was trying to use leftovers and didn’t realize these were 86% the same salad. Pesto makes everything new and exciting, though.

Lentil and Quinoa Salad with Arugula

Handful of arugula
1/2 tomato, chopped
2 tbsp pine nuts
1/8 c lentils
1/8 c quinoa
Feta
Pesto (recipe follows)

Homemade pesto:
Olive oil
Basil
Spinach
Lemon juice
Pine nuts
Grated parmesan cheese

1. Combine all ingredients for salad.
2. For pesto, blend all in blender.

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