–salmon (size of 3 decks of cards, one-half pound)
–cilantro, mint (fresh if possible)
–minced peanuts (use a food processor)
–lemon (1, fresh)
–quinoa with rosemary & olive oil (boxed)
–chicken broth (non-fat, low sodium)
–salt and pepper
–romaine lettuce (6 leaves, broken for bite size)
–peaches (one-half can, with thick sauce)
–onion (one-fourth, medium, sliced)
–sliced almonds (one-fourth medium package)
–feta cheese (one-fourth small container)
–raisins (golden, 1 handful, boxed)
1 – Place one-half can of peaches, with sauce from one-half can, in a mixing bowl. Cut apart the peach slices. Break 6 romaine lettuce leaves, wash and drain in paper towels. Break into bite-sized pieces and add to the bowl. Add 1 handful of golden raisins; one-fourth medium package of sliced almonds; one-fourth medium onion, sliced. Set aside. Just before dinner, season with extra virgin olive oil, and stir well. Top with one-fourth small container of feta cheese.
2 – Place the whole box of quinoa with rosemary and olive oil in a covered baking dish. Add 1 and one-third cups of chicken broth. Open and sprinkle the herb package in the quinoa. Season with a couple of drops of olive oil. Stir well. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
3 – Place the salmon in a covered baking dish with a little water. Season with salt and pepper. Spread minced peanuts over the top. Then sprinkle cilantro and mint on top. With a very sharp knife, cut a lemon into 4 slices, and add these slices atop the salmon. Season the salmon with olive oil. Microwave on high for 5 and one-half minutes.
4 – Serve the salad as a first course; then serve the salmon atop the quinoa.
–salmon adapted from NYT Cooking web site; quinoa and salad original.