Well, made another one of my patently WEIRD impromptu recipes this weekend, just out of whatever I had in the kitchen (dangerous!).  It ended up being delish and making me realize something:  the red variety of quinoa, when blended with fish, ends up looking and tasting like...CAVIAR!
    

Now, this was all superfoods (for G2/Gatherers) except for one TTA (toxin to avoid), which was storebought mayo.  If you made your own mayo out of eggs, olive oil, lemon juice and sea salt, then you'd be talking about a 100% superfood version of the following, but since I used Spectrum Organic mayo, I did have my token TTA in there *shrug*.  Anyway, here we go with yet another WEIRD P-Twist recipe:

Cook a package of "Inca Red" quinoa, per package instructions (i.e., stovetop, in boiling water).  Allow to cool to room temp.  You can also refrigerate the quinoa and make the recipe later.

To serve one or two people:

Take about a cup of the quinoa and set aside in your serving bowl or dish. (Refrigerate the rest of your quinoa to use in other things--LOVE IT, it is so versatile, quick, easy, and full of protein and fiber!)

Take:

- 1 tin of sardines packed in water, with the water drained off
- A generous amount of lemon juice (I find that fish/seafood in general marries very well with lemon juice and it takes a lot of it to really do the trick...but maybe that is just me)
- About a tablespoon or a tad less of mayo, ideally homemade
- Sea salt to taste (I like Cerulean Seas brand, fine variety, not the course variety)

Mash the sardines, mayo, lemon and salt together.

Add the sardine mixture to the quinoa and mix together.   If you are a fat-lovin' fiend such as moi, you might want to also drizzle a little extra raw olive oil in there, but that's optional.  With the olive oil, you are getting even more omega 3's than with the sardines alone, making this an maximally omega 3-laden dish!  In any event, if the mixture seems a little too dry, add either that drizzle of olive oil or another dash of lemon juice.

Voila:  sardines with faux caviar!  Really surprisingly delish, that!  Place on a bed of mixed greens if you'd like to incorporate some veggies.

Oh yeah, babe.  G2 livin' rocks!     

clever!!!

Hey that sounds good!  I'm always looking for ways to eat sardines.  Luckily your recipe is Nomad-legal.  

Quoted from Lola

clever!!!

It really came out delicious!  I never know how my improvised concoctions are going to turn out.  I'm that type of "cook", if you can call me one.  Artist's temperament.  Can't bake worth anything because that requires preparation and precise measuring.  I must live in the moment!  I'm an artiste!  Stand back, people, give me room!  

Anyway, this time really came out neato because the red quinoa really tasted like caviar by the time I got done with it, which was an unintentional, yet wonderful, result--sort of like the discovery of penicillen!

Topping a salad with a scoop or two of this would be really yummy.  I almost sprinkled some pumpkin seeds on top of it, but then I decided, no, this is already plenty up to my weirdness standards as is, why take things any further?
  

Actually, I didn't add 'em because the consistency/texture was so nice as it was, I decided, why mess with perfection?

Sardines are a great way to get in a superfood, protein, and omega 3, and they are probably lower in mercury than other, larger fishies.  For anyone who can't figure out what in the heck to do with 'em, I thought this recipe might help.  Sorry about the mayo but, again, if one makes one's own, problema solved.  And if you don't want the mayo at all, you can just use olive oil.

In fact, whenever you don't know what to do in life, just add olive oil.  It helps everything.

Quoted from beetnik

Hey that sounds good!  I'm always looking for ways to eat sardines.  Luckily your recipe is Nomad-legal.  

Yay!!!

great experiment, and sounds pretty tasty! (should put it in gatherers best recipes!)

Quoted from jayneeo

great experiment, and sounds pretty tasty! (should put it in gatherers best recipes!)

Is there such an animal?  I looked up in the sticky section and didn't see one.  And I don't see one down here in the regular old threads, either.  I'll do a search...

...Ah, I see from my forum search that such a thread used to exist but no longer does, as I saw a reference to it and a wistful comment re its defunctness (that would be your comment, Jayney *lol*), but no thread.  Oh well.

well its back....somehow.....and I think it could be great. look again for it.....

One of my fav activities is to spot the PT threads by the thread title.  True, she has inspired a few to follow her footsteps, but leave it to PT to continue blazing new trails online.  

I imagine that many of these posts don't just get deleted, but raise up to cyperheaven!

Cheers mate!

Quoted from Devora

One of my fav activities is to spot the PT threads by the thread title.  True, she has inspired a few to follow her footsteps, but leave it to PT to continue blazing new trails online.  

I imagine that many of these posts don't just get deleted, but raise up to cyperheaven!

Cheers mate!

*blushing*  Wow, thanks, mate!!!  That was quite the complimentary post there.  I'm honored!

I've actually seen tins of "Faux Caviar" sold in other places using Mustard Seeds or Papaya Seeds.
Never really bothered with the method of production, but can be very good.

Quoted from Schluggell

I've actually seen tins of "Faux Caviar" sold in other places using Mustard Seeds or Papaya Seeds.
Never really bothered with the method of production, but can be very good.

Interesting!  So, I'm not the first person to ever think of "faux caviar", huh?  Drat, foiled again!     Well, maybe I'm the first one to think of using red quinoa for same!

The more I use the red quinoa, the more I just love it.  I love the "regular" (white) as well, but something about the deep, rich red is very nice.  The taste is virtually the same as the white, but the texture is a little "crunchier" (not really crunchy, but sort of "al dente").  NICE.

What I love about quinoa is that, here is a grain that has no gluten, no harmful lectins for my type, tons of fiber, the most complete amino acid/protein profile of any grain, is easy and quick to make, easy to store, and very versatile.  What's not to love?  Oh, and last but not least, it is a diamond superfood for my type!

When you make this simple little sardine and quinoa recipe, the quinoa not only takes on the lovely fishy taste of caviar but it also really looks like red caviar!  Yeah, po' man's caviar!

Well-Edna...this is a really, really good one.  I didn't have red quinoa, but white and used your recipe.  I did use homemade mayo and it was wonderful.  I took your recipe and put in on two lightly grilled portebello mushrooms with spinach and it was sooooo good.  Great to have a faux caviar faux sandwich.  Yummilicious.

Debra

P.S.  The next time I will do a double batch to have one for later as a quick meal.

Quoted from Debra+

Well-Edna...this is a really, really good one.

I'm thrilled that you liked it, Debra!!!  It was surprised myself by how fabulously it turned out.  I never know with my impromptu concoctions!  Sometimes they aren't ready for prime time!  But this one is a winner, yay!

Quoted from Debra+

I didn't have red quinoa, but white and used your recipe.  I did use homemade mayo and it was wonderful.  I took your recipe and put in on two lightly grilled portebello mushrooms with spinach and it was sooooo good.  Great to have a faux caviar faux sandwich.  Yummilicious.

What a great idea, to incorporate portabello mushroom and spinach, two more superfoods in the mix.  Brava!

How do you make your homemade mayo?  Do you use raw eggs, or do you "coddle" them, or what?  Does it store/keep well?  I really want to work up my bravery level to try this.

Anyway, your additions sound wonderful!  Did you cook the spinach or just eat 'er raw?  I don't think my HFS has portabellos.  I'll have to check.  Some grilled onions on there would have really put your superfood sandwich over the top!!!

Quoted from Peppermint Twist

I'm thrilled that you liked it, Debra!!!  It was surprised myself by how fabulously it turned out.  I never know with my impromptu concoctions!  Sometimes they aren't ready for prime time!  But this one is a winner, yay!

What a great idea, to incorporate portabello mushroom and spinach, two more superfoods in the mix.  Brava!

How do you make your homemade mayo?  Do you use raw eggs, or do you "coddle" them, or what?  Does it store/keep well?  I really want to work up my bravery level to try this.

Anyway, your additions sound wonderful!  Did you cook the spinach or just eat 'er raw?  I don't think my HFS has portabellos.  I'll have to check.  Some grilled onions on there would have really put your superfood sandwich over the top!!!

Your twinnies from the recipe base.  I only make a single batch of it when I do make it and try to use it within 2-3 days.  It actually doesn't take long to use.  If it is there  more than the three days...out it goes and a new one is made.  Be brave girl...it is quite tasty.

Spinach was baby organic and raw.

Yes, the grilled onions would've been good, but I didn't have time to do that.  Thanks for the suggestion for next time.

My best find on portebello mushrooms was when we visited our daughter in Ottawa and my hubby's sister took me to Costco.  Ten big portebello mushrooms for $3.99.  Here in my town they are two average size for $1.75.  I bought three packages when I was there along with a big package of baby portebellos.  Made all kinds of things.  Can't wait to go back again at the end of April when we bring our daughter home.  

I love impromptu concoctions.  I have started writing some down because I forget them sometimes.

Debra

To let you konw...I had this again last night for supper.  Used grilled onions and a wee bit (about a tablespoon) of grated baby parmesan cheese (first adventure trying this in years) and it was even more amazing than the first one.  And...so far no sinus reaction or left arm itchiness to the dairy...yeeeeeaaaayyyy.

Debra

Took me a while to find this thread. I'll have to put "Keen Wa Roja" on my next Whole Foods shopping list. I'll also have to look for legal mayo. I've been needing to add the little fishies to the menu. Maybe add some diced onion and peppers and a touch of mustard to the recipe? Ontop of prebagged brocolli slaw? I plan to plant plenty of cucumbers at the end of the month so I'll need to work them into somethings also.

New here, looking nfor recipes, definitely going to try this one...Sardines are a neutral, but easy to find and not expensive so they are good for lunch or light meals. But they get boring!
Something new to try.

Thank you

make sushi rolls with this.....