Mediterranean-Inspired Power Bowl
Choosing local, Canadian-produced and minimally processed foods where possible, such as Canadian cheeses and homegrown veggies and grains, are ways to support your commitment for the environment.
1/3 cup (75 mL) oil
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and fresh ground pepper
1 clove garlic, pressed
2 cups (500 mL) cooked quinoa, barley or brown rice
2 cups (500 mL) grape tomatoes, halved
2 cups (500 mL) sliced and halved English cucumber
1 sweet yellow pepper, cut into bite-size pieces
2 cans (each about 6 oz/170 g) water-packed salmon or tuna, drained
1 cup (250 mL) small cubed Havarti cheese or pan fried halloumi
1/4 cup (60 mL) diced red onion
8 pitted Kalamata olives, halved
Did you know? Like all food industries, the dairy sector in Canada is regulated at the national level by the Canadian Food Inspection Agency. These food safety regulations are in addition to provincial regulations governing dairy-farming practices, as well as the proAction, a mandatory dairy sector quality assurance program.
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
23 % / 305 mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
- Dressing: In a small bowl, whisk together oil, lemon juice, oregano, salt, pepper and garlic; set aside.
- Power Bowl: Divide quinoa, tomatoes, cucumber, yellow pepper, and salmon among 4 bowls. Top with cheese, onion, and olives. Drizzle with dressing.
This recipe can help you minimize food waste by using leftovers for a portable lunch!
For more dietitians’ favourite recipes, visit Dairy Farmers of Canada