Quinoa Bean Tomato Stew with Downeast Maine Smoked Salmon

4 cups pre-cooked beans from Women's Bean Project

4 cups freshly smoked Downeast Maine smoked salmon fillets, boneless, but with the skin still on, chopped into 2 inch pieces

 8 cups quinoa

8 organic red bell peppers, de-seeded, then diced 2 inch cubes

8 large organic carrots, peeled, then cut into 3 inch slices

4 large organic yellow onions, diced

1 cup finely-minced fresh, organic garlic cloves

4 bunches or 4 cups of fresh, organic, flat-leafed parsley, leaves only, chopped 1 inch pieces

1 cup cumin powder

1 cup ancho chili powder

1 cup Mexican oregano, dried, finely ground with mortar and pestle

16 cups crushed, organic Roma tomatoes

24 cups of water