–salmon (size of 3 decks of cards, one-half pound)
–red bell pepper (2 slices, medium, fresh)
–tomatoes (1, fresh, medium)
–onion (one-half, medium)
–white wine (cooking wine is fine)
–salt and pepper
–red Inca quinoa (two-thirds cup)
–navy beans (dried, two-thirds cup – soak overnight)
–Bac’n pieces (soy bacon)
–onion bits (minced onion, bottled)
–chicken broth (non-fat, low sodium)
1 – In a slow cooker, place the navy beans and chicken broth at the beginning of a day. Season with salt, pepper, olive oil, Bac’n pieces, and onion bits. Cook on low for 6 hours. Maintain on warm temperature until time for dinner.
2 – Place two-thirds cup of quinoa in a covered baking dish. Add 1 and one-third cups of water. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. Keep covered to preserve warmth.
3 – Place the sliced red bell pepper, sliced tomato, and sliced onion in a covered baking dish with a little white wine. Season with salt, pepper, olive oil, and cayenne pepper. Microwave on high for 4 minutes. Then place the salmon on top. Spoon some of the sauce over the salmon. Season the salmon with salt, pepper, cayenne pepper, and olive oil. Microwave the salmon for 6 minutes on high. When finished, test the center to be sure that it is done. If not, continue cooking for 1 minute more.
4 – Serve the salmon with vegetables on top of the quinoa, with the beans as a side. Serve the dinner hot.