Here is another featured recipe that is part of the March is Nutrition Month campaign. A power bowl filled with great stuff!
- Oil – ⅓ cup (75 mL)
- Fresh lemon juice – 3 tablespoons (45 mL)
- Dried oregano – 1 teaspoon (5 mL)
- Salt and pepper – ¼ teaspoon (1 mL) each
- Garlic, pressed – 1 clove
- Quinoa, barley or brown rice, cooked – 2 cups (500 mL)
- Grape tomatoes, halved – 2 cups (500 mL)
- Sliced, halved English cucumber – 2 cups (500 mL)
- Sweet yellow pepper, cubed – 1
- Water-packed salmon or tuna, drained – 2 cans (6 oz/170 g, each)
- Havarti cheese, cubed or pan fried halloumi cheese – 1 cup (250 mL)
- Red onion, diced – ¼ cup (60 mL)
- Kalamata olives, halved and pitted – 8
- Pan-fried halloumi cheese (if using): Cut halloumi into 1 cm slices. Heat a non-stick pan on medium heat. Add slices of halloumi and cook for 1 to 2 minutes on each side until golden brown. If you don’t have a non-stick pan, use a little bit of oil to prevent sticking.
- 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 (or tuna) among 4 bowls. Top with cheese, onion, and olives. Drizzle with dressing.
This recipe can be found in the Recipe e-book, which is part of the initiatives for March is Nutrition Month.