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1 in 4 Canadians Can Only Afford the Minimum Payment on Their Credit Card

  Published August 24, 2026 · Canadian Money Brief A new survey from Equifax Canada puts a hard number on something a lot of us have felt creeping up all year: credit cards are doing more of the heavy lifting in Canadian budgets, and fewer people are paying them off. Of more than 1,500 Canadians surveyed, a quarter said they expect to make only the minimum monthly payment on their credit card, and another 7% think they'll fall behind entirely. That leaves just over half — 56% — who expect to pay their balance in full each month. The survey also found that 40% of respondents are spending more overall than they were a year ago, more than double the 18% who say they're spending less. Nearly 3 in 10 said they're leaning more heavily on credit cards to cover essentials like groceries and utilities, and close to a quarter are dipping into savings to keep up with everyday costs. More than a third have cut back on contributions to savings, investments, or education funds to make ro...
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Healthy Meals: Quinoa Salad with Avocado and Tomatoes:

 


Here's a delicious and healthy recipe for Quinoa Salad with Avocado and Tomatoes:


Ingredients:

For the salad:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • Salt and pepper to taste

For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1-2 cloves garlic, minced
  • 1 teaspoon honey or maple syrup (for sweetness)
  • Salt and pepper to taste


Instructions:

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.

2. While the quinoa is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey or maple syrup, salt, and pepper. Adjust the seasoning to your taste.

3. Once the quinoa has cooled, fluff it with a fork and transfer it to a large salad bowl.

4. Add the cherry tomatoes, diced avocados, chopped red onion, cilantro, and mint (if using) to the quinoa.

5. Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated with the dressing.

6. If desired, add the crumbled feta cheese on top of the salad.

7. Taste the salad and adjust the seasoning with more salt and pepper if needed.

8. Serve the quinoa salad immediately, or cover and refrigerate it for a couple of hours to let the flavors meld together.


This Quinoa Salad with Avocado and Tomatoes is not only delicious but also packed with nutrients. It's perfect as a side dish or a light and healthy meal on its own. Enjoy!

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