Skip to main content

Mediterranean-Inspired Power Bowl

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.

Preparation time 15 minutes
Yields 4 servings


  • Dressing

  • 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

  • Power Bowl

  • 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.

Nutritional information

  • Energy

    536 Calories

  • Protein

    31 g

  • Carbohydrate

    32 g

  • Fat

    33 g

  • Fibre

    5.2 g

  • Sodium

    615 mg

  • Top 5 nutrients provided by a serving of this recipe


    Nutrient and % DV*

  • Calcium

    23 % / 305 mg

  • Selenium

    128 %

  • Vitamin C

    115 %

  • Niacin

    109 %

  • Vitamin B12

    103 %

  • * 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.

  1. Dressing: In a small bowl, whisk together oil, lemon juice, oregano, salt, pepper and garlic; set aside.
  2. 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

Other recipes

Family Favourite Chili
Family Favourite Chili
Creamy Enchilada Soup
Creamy Enchilada Soup
One Pot Barley and Vegetables
One Pot Barley and Vegetables