Published July 5, 2026 Your morning rundown on the Canadian economy, markets, and money moves — TSX hits a record close, CUSMA talks roll past the deadline, the first CGEB payment lands, and what to expect ahead of the Bank of Canada's July 15 decision. 1. TSX closes at a record high on gold-miner strength The S&P/TSX Composite climbed 0.9% to close at a record 35,275 on Friday, July 3, powered by gold mining stocks. Gold prices firmed after U.S. nonfarm payrolls for June came in at roughly half the expected pace, fuelling bets that the Federal Reserve could turn more dovish. Agnico Eagle, Wheaton Precious Metals, and Barrick all posted solid gains, while financials like Scotiabank and BMO also moved higher on easing oil-supply concerns. Why it matters: if you hold Canadian equity index funds in your TFSA or RRSP, resource and financial-sector strength has been doing a lot of the heavy lifting this year — worth knowing if your portfolio feels more concentrated than you'd...
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
- 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.
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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