–salmon (size of 3 decks of cards, one-half pound)
–green peas (frozen, one-half package))
–mushrooms (6 to 8, small, baby bellas)
–quinoa seasoned with roasted red pepper and basil (one-half cup)
–Parmesan cheese (shredded)
1 – Place one-half package of green peas in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave the green peas for 5 minutes on high. Set aside.
2 – Slice the mushrooms; place in a covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Set aside.
3 – Measure one-half cup of quinoa in a covered baking dish. Add 1 cup of chicken broth to the quinoa. Empty the seasoning package that comes in the box into the quinoa. Season with salt, pepper, and olive oil. Stir. Microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power. Set aside.
4 – Place the salmon in a covered baking dish with a little chicken broth. Season the salmon with salt, pepper, basil, and olive oil. Microwave on high for 4 and one-half minutes. When finished, test the center to be sure that it is done. If not, microwave for 1 minute more. Break apart the salmon into bite-sized pieces, discarding the skin.
5 – Add the green peas, mushrooms, and salmon to the cooked quinoa. Season with basil and olive oil. Add one-quarter cup of Parmesan cheese. Stir gently. If the casserole is too dry, add a little more chicken broth. Microwave for 2 minutes on high.
6 – Serve the casserole hot.
–casserole adapted from wild Alaska seafood web site.