About the Dish

1 1/2 ounces Green Onion
3/4 cups Tri-Color 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 510
Total Fat 22 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 9 g
Cholesterol 0 mg
Sodium 500 mg
Total Carbohydrates 65 g
Dietary Fiber 14 g
Sugar 5 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.

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!

Pairing - Yves Cuilleron, Crozes-Hermitage Laya - Northern Rhone, France


MISE EN PLACE Trim and finely chop green onions, keeping white and green parts separate. Rinse and drain beans. Cut or tear spinach into bite-size pieces. Halve pea greens.
Place a medium saucepan (with a lid) over medium heat, and add 1 tablespoon olive oil. When oil is shimmering, add onion whites. Cook, stirring, until onion begins 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. When liquid comes to a boil, reduce 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.
Transfer quinoa to a large bowl. Stir in beans. Allow mixture to cool.
When quinoa has cooled, stir in 2 tablespoons chipotle dressing, spinach, pea greens and onion greens. Taste and adjust seasoning as desired with Campfire salt and chipotle dressing.
Serve topped with pecans, and enjoy!