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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!