Grilled Fingerling Potatoes with Green Chili Vinaigrette

Ingredients

• 1.5 pounds (678g) Fingerling Potatoes, washed, sliced lengthwise
• 1 tablespoon (15ml) Extra Virgin Olive Oil
• ½ cup (120ml) Green Chili Salsa (Salsa Verde)
• 3 tablespoons (45 ml) Stone Ground Mustard
• 2 teaspoons (10ml) Agave Nectar (Honey can be subbed but may not be considered vegan)
• 1 teaspoon (2g) Sea Salt
• 1 tablespoon (15ml) Fresh Lime Juice
• 2 tablespoons (30ml) Extra Virgin Olive Oil
• 3 cups (720ml) Water
• 2 teaspoons (4g) Sea Salt
• ½ cup (90g) Red Quinoa
• As Needed Butter Lettuce Leaves (optional)
• ¼ cup (14g) Radishes, sliced