These feel-good bowls are genuinely rays of sunshine! I’m normally not a big fan of fruit in savoury food, but I’ll always make an exception for this pineapple and mango salsa with chilli, mint and pomegranate. It’s bursting with colour and flavour and instantly brings this simple recipe together.
Ella’s Tips
I’ve included tofu in these for a little protein, but lentils make for a great swap. Simply stir a tin of drained, rinsed green lentils into the cooked quinoa before serving. If you do that and use pre- made quinoa, then it becomes a no-cook recipe too!
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