our first CSA pick up was this week and our crisper drawer is full of beautiful produce. today, adam made this delicious and simple lunch featuring the radishes and chives from our share. the sandwich was inspired by the radish and avocado sandwich in the april 2011 issue of martha stewart living on page 40. adam added a touch of agave to the radishes and did not serve it open faced. he created this delicate quinoa salad to accompany the sandwich.
try it out for yourself!
2/3 cup dry quinoa
1 1/3 cup water
mix quinoa and water together in a sauce pan. bring to a boil then cover and reduce heat to low and cook for 13 minutes.
while the quinoa is cooking chop 1/3 cup of chives and squeeze half of a grapefruit.
after the quinoa is finished cooking mix together in a bowl with:
1/3 cup of chopped chives
juice of half a grapefruit
1 tablespoon of coconut oil
1 teaspoon red wine vinegar
salt and pepper to taste