About the Dish

1 1/2 ounces Green Onion
3/4 cup Tri-Color Quinoa
1/2 teaspoon Beautiful Briny Sea Campfire Salt
3/4 cup Mixed Cooked Beans
1 Lime
1 teaspoon Red Wine Vinegar
1 packet Grey Poupon Dijon Mustard
1 packet Turbinado Sugar
1 1/2 teaspoons Spice Blend
3 ounces Spinach
1 ounce Pea Shoots
1/2 ounce Pecans
Per Serving
Calories 570
Total Fat 29 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 630 mg
Total Carbohydrates 65 g
Dietary Fiber 14 g
Sugar 7 g
Protein 16 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.

Kombucha Beer

Got to say, this is a tough meal for a beer pairing; however, we are up to the task. Brewers love to experiment, which leads us to kombucha beer. Is kombucha beer really a beer, or is it just hopped kombucha tea? Well, that question is certainly up for debate, but if you are a fan of sour beers and kombucha, it might just be your new go-to drink. With the cornucopia of flavors in this dish, a tart beer with its own superfood might be just the ticket.

Syrah, Northern Rhone, France

This dish proves that vegetables can be hearty, meaty, and smoky without the… well, meat. Syrah from the Northern Rhone in France does the same thing - it smells like bacon fat and smoked grapevines and tastes like house-made sausages and tart red fruit. It’s basically a charcuterie board to go with your Fiesta Bowl!

METHOD

1
MISE EN PLACE • Finely chop green onion, keeping white and green parts separate. • Rinse and drain beans. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces. • Halve pea greens.
2
Place a saucepan with a lid over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
3
Add quinoa and 1/4 teaspoon Campfire salt. Cook, stirring, until quinoa smells nutty, about 1 minute.
4
• Stir in 1 1/2 cups water. Increase heat to high. • When liquid boils, reduce heat to low. Cover pan, and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes. • Remove pan from heat. Let stand, covered, 5 minutes.
5
• Transfer quinoa to a large bowl. • Fold in beans. Let mixture cool.
6
When quinoa is cool, stir in 2 tablespoons chipotle dressing, spinach, pea greens and onion greens. Taste and adjust seasoning as desired with Campfire salt and chipotle dressing.
7
• Divide quinoa mixture between 2 bowls. • Top with pecans, and enjoy!

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