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About the Dish

4 small Spring Onion
1 1/2 cups Quinoa
1 packet Bragg Liquid Aminos
4 ounces Grape Tomatoes
1/4 cup Sunflower Seeds
1 medium Avocado
1 ounce Pea Shoots
1 sprig Basil
Per Serving
Calories 759
Total Fat 33 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 12 g
Monounsaturated Fat 14 g
Cholesterol 0 mg
Sodium 603 mg
Total Carbohydrates 97 g
Dietary Fiber 17 g
Sugar 3 g
Protein 27 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Trim and thinly slice green onions, keeping whites and greens separate. Pick and chop basil leaves. Cut pea greens in half. Cut tomatoes in half lengthwise.
Heat a small saucepan over medium heat, and add 1 teaspoon olive oil. When the oil is shimmering add green onion whites. Cook, stirring, 2-3 minutes.
Add quinoa, and cook while stirring until you hear little crackling noises, 2-3 minutes. Stir in 1 1/2 cups water, Bragg Liquid Aminos and 1/4 teaspoon Pink Peppercorn salt. Increase heat to high. When the liquid comes to a boil add tomatoes, reduce heat to low, cover pot and simmer until quinoa is tender and most of the liquid has been absorbed, 10-12 minutes. Remove from heat, and set aside, still covered.
Heat a small sauté pan over medium heat. Add remaining 1 teaspoon olive oil, sunflower seeds, flax seeds and 1/4 teaspoon Pink Peppercorn salt. Stir constantly while the seeds toast. When the seeds smell toasty and you start to hear the flax seeds popping, remove from heat and stir in basil. Set aside off the heat.
Cut avocado in half lengthwise around the pit, then carefully remove pit and discard. Use a spoon to scoop each avocado half from its peel. Cut avocado into 1/2-inch pieces.
Divide quinoa between 2 bowls. Top with avocado, pea greens, toasted seeds and green onion greens. Enjoy!