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This was a hearty breakfast bowl using leftover cooked Quinoa.  There are a vast variety of recipes for Quinoa from savory to sweet, it is such a versatile healthy food.  Here are a few different recipes in this post to share with you.

This was not so much of a recipe as it is a method but will include it here:

Extra Virgin Olive Oil – to drizzle in the pan

1 chopped crimini mushroom

1/2 a large roma tomato chopped

1 green onion, diced

2/3 cup leftover cooked quinoa (cook in water)

grated sharp cheddar cheese

1 large organic egg

Heat up a pan on low medium heat with the EVOO.  Saute the mushroom until golden, then add in the tomato and green onion – saute 2 min.  Then add in the cooked quinoa to heat through.  Transfer to a bowl, sprinkle on the grated cheddar cheese and fry the egg over easy to place on top.

This breakfast bowl can be made with any vegetables, added salsa, or chopped avacado.

Or, how about using leftover quinoa to make:  Quinoa Pancakes:

This scrumptious vegetarian Quinoa Toasted Yam Bowl makes another filing lunch or dinner:

Quinoa is also a great addition to just about any salad:

It is also wonderful added to soups:

Quinoa also makes a great savory stuffing for various vegetables such as Quinoa Stuffed Tomatoes:

Quinoa makes for a hearty, healthy addition to many different meals and recipes.   Did you know that 1 cup of cooked Quiona has 5 grams of daily fiber and 8 grams of protein?  For more information on the nutrition and health benefits of Quinoa - click here for a great article.

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This is another salmon dish but had to share as it was such a super easy lunch/dinner to make, I can’t believe not having made it before now.  Plus, it was tasty and very economical.  At some point during the week we always end up with leftover potatoes in the fridge – such a great way to use them up.  Although, not sure how mashed potatoes would work in this recipe as these were pretty delicate, so make sure the pan is good and hot and cook a good 7 minutes per side.

1 rounded cup mashed leftover large baked potato

1   213 gram can wild salmon, drained bones removed

1 egg – whisk with a fork

2 green onions, diced, or 1 large green onion

1/2 tsp. dried dill – or more to taste

1/4 tsp. Old Bay Seasoning

2 Tblsp.  mayonnaise

Extra Virgin Olive Oil – for frying

In a medium sized bowl combine the mashed potatoes and drained salmon.  Use a fork to break it all up mixing together.  Add the rest of the ingredients – mix.  Shape into patties, cover in plastic wrap and refrigerate 15-30 minutes.

Heat up a non stick pan with a good drizzle of EVOO on medium high heat.  Once good and hot, cook each side about 7 minutes. (turning the salmon cake 1/2  way around in the pan to cook evenly to a nice golden brown)  Serve hot with any other vegetable side dish or a salad.  Can also be served with tartar sauce or pesto sauce.  Super easy, super quick, and an inexpensive meal all in one!

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Where has the time gone? I have just realized Gluten Free Delightfully Delicious is soon to be 8 years old! I have not been posting as many new recipes as I used to as life has taken many a different turn in my neck of the woods.  Having said that, I will continue to post new recipes from time to time – when time permits. It sure has been a fun filled journey full of learning and I appreciate everyone who has supported my endevours with this blog and the many internet friends I have made along the way.  So, a big shout out of thanks to all of you! Now for a new, quick, easy, and healthy recipe:

We all know of and have heard of the many heart healthy omega benefits from eating wild salmon.  But did you know that swiss chard has been said to lower blood pressure?  And mung beans are said to lower cholesterol?  Well, this meal was definitely a “heart healthy” meal with tons of flavor.  A great marinade for any cut of salmon plus, it would also be lovely with chicken or pork dishes too.


2 Tblsp. gluten free soy sauce

1 rounded tsp. grated ginger

1 Tblsp. Rice Wine Vinegar

1 1/2 Tblsp. Extra Virgin Olive Oil

lemon slices – for the top of the salmon

Mix up the marinade and refrigerate until needed.

Wild salmon filet – ours was a thin half of a salmon filet, but any cut would work fine


2 cups cooked mung beans

1/2 cup cooked basmati rice

1 onion roughly chopped

4 large garlic cloves, chopped

4 cups packed chopped swiss chard greens

1 1/2 tsp. curry powder

salt to taste

I cooked 1 cup of soaked mung beans in 3 cups water for 25 minutes.  (soak about 8 hours)  Once cooked, drain well and set aside.  (you can freeze the rest for another day)

While the beans are cooking, cook 1/2 cup of basmati rice in 1 cup of water about 15 min.  (always rinse the rice in cold water really well)  When done remove from the heat and set aside.

Heat up a large frying pan on low/medium heat with a few splashes of extra virgin olive oil.  Add in the onion and garlic sauteing about 5 minutes until translucent.  Season with salt and curry powder, then add in the chopped swiss chard.  Keep sauteing 5-6 minutes, it will cook down.

Meanwhile, preheat the oven to 425 degrees.  Line a baking sheet with tin foil and raise up all the edges. Rinse the salmon filet in cold water and pat dry with paper towel.  Place the salmon inside the tin foil and pour over the marinade.  Arrange a few lemon slices on top.  My salmon took 10 minutes to cook as the filet was quite thin.

Continue with the chard mung bean rice side dish:

Add in the mung beans and rice to the pan of swiss chard – check for seasonings.  Keep on low heat stirring from time to time until your salmon is ready to plate with the rice side dish.

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With this new granola recipe, I took a few tips from my previous gluten free granola recipe, with an emphasis on it being more nutrient dense, and grain free.  Keep in mind, Quinoa is not a grain but a seed.  Even rolled and dried to create a “quinoa flake” it still carries all the nutrients [...]

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This recipe is similar to my Mung Bean Stew – with a few changes/additions.  It is said that mung beans are a legume that are heart healthy, they help to reduce cholesterol, are the least gas forming of all legumes, and they also assist in improving/balancing digestion.  It is my goal/hope for 2018 to eat [...]

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If you read my blog you will know that while I love the idea and convenience of a crock pot/slow cooker – in terms of success we have really had minimal results – just the odd recipe turns out great.  Usually, we find the dish is lacking in flavor, and any meat is over cooked. [...]

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While this recipe was a bit time consuming to make – it was worth the effort.  It has been non stop raining in our area which always makes me want comfort food – with a roaring fire in the fire place blazing away to bring in some added warmth and coziness to our dreary damp [...]

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When dining alone I always gravitate towards seafood – always.  DH is not a seafood lover at all – he will eat fish:  salmon, halibut, cod and snapper but that is about it. No shell fish what so ever.  I suppose I could cook more seafood than I do – but honestly I’m too lazy [...]

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We have had an abundance of fresh organic asparagus and fresh eggs – time to make a frittata – something we all love in this household, and yet something I tend to forget to make.  Not sure why that is, but this was a lovely reminder to make a frittata more frequently.

3 cups shredded yukon [...]

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Recently we had a family reunion/gathering in our household.  We had cousins arrive from our homeland in Denmark…family we have never met before.  I fell in love with these far away cousins and it was an amazing, lovely, gathering of the clan.

Everyone brought something food wise to the table this day.  Our cousins brought Danish [...]