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About the Dish

1 1/2 ounces Green Onion
3/4 cups Quinoa
1/4 teaspoon Beautiful Briny Sea Campfire Salt
3/4 cups Mixed Cooked Beans
2 tablespoons T.Lish Chipotle Vinaigrette
3 ounces Spinach
1 ounce Pea Shoots
1/2 ounce Pecans
Per Serving
Calories 597
Total Fat 30 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 9 g
Cholesterol 0 mg
Sodium 707 mg
Total Carbohydrates 70 g
Dietary Fiber 11 g
Sugar 7 g
Protein 16 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 ends off green onions, and finely chop onions, keeping white and green parts separate. Rinse and drain beans. Cut or tear spinach into bite-size pieces. Cut pea greens in half.
Place a saucepan (with a lid) over medium heat, and add 1 tablespoon olive oil. When the oil is shimmering add onion whites. Cook, stirring, until onions begin to become translucent, 2-3 minutes.
Stir in quinoa and 1/4 teaspoon Campfire salt. Cook, stirring, 1 minute more.
Add 1 1/2 cups water, increase to heat to high and stir well to combine. Once liquid comes to a boil, decrease heat to low. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes. Remove from heat, and let stand, covered, 5 minutes.
Remove lid from quinoa, and stir in beans. Transfer to a large mixing bowl to cool.
When quinoa has cooled, stir in 2 tablespoons dressing, onion greens, spinach and pea greens. Taste and adjust seasoning as desired with remaining Campfire salt and remaining dressing.
Serve topped with pecan pieces, and enjoy!