Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring has been super rainy for us (it’s been raining for
almost a full week now!), with only a sprinkling of a few nice
days, so cozy food cravings are still in full swing around here. I
seriously can’t wait until freezing cold smoothies, raw salads,
and huge watermelon mono-meals regain their appeal, but I
definitely don’t mind living on this pot pie til then 🙂 It’s
got almost all the comforting features of a traditional pot pie,
but is made with bright spring produce and a blanket of thinly
sliced vegetables instead of the more traditional pastry-based
crust.

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Leeks, asparagus, peas, and spinach all made it into this pot
pie in celebration of spring. There’s also quinoa for more
substance and a stew-like texture, as well as carrots and zucchini.
The crust is made up of thinly sliced potatoes (use new potatoes
for the ultimate seasonal points) and zucchini. You could totally
sub in your favorite pot pie pastry crust here if you’re looking
for something even more substantial, store-bought biscuits would
work too.
Don’t be afraid to improvise and include other spring goodies
that you might find around this time of year. Green garlic, spring
onions, and ramps could replace some of the leeks. Quickly blanched
fava beans could stand in for part of the peas. Chives can be used
for garnish instead of scallions, and chive blossoms will always
offer the most beautiful finish. Hope you enjoy this one 🙂

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie - Golubka Kitchen

Spring Vegetable and Quinoa Pot Pie
 
technique adapted from
The First Mess
cookbook
Serves: 6
Ingredients
  • avocado oil or olive oil
  • 2 leeks – white and pale parts only,
    thinly sliced
  • 2 medium carrots – sliced into
    half-moons
  • salt – to taste
  • 3 medium zucchini – divided
  • 5 garlic cloves – minced
  • about ½ teaspoon each of dried herbs –
    such as thyme, rosemary, marjoram (you can use fresh herbs as well,
    about 1 tablespoon minced total)
  • 1 tablespoon tomato paste
  • ¼ cup uncooked quinoa
  • freshly ground black pepper – to
    taste
  • ½ cup dry white wine
  • scant ¼ cup ground rolled oats or oat
    flour (gluten-free if needed)
  • 2½ cups vegetable stock
  • 1 small bunch asparagus – tough ends
    trimmed, cut into 1-inch pieces
  • 4 cups baby spinach or other tender
    spring greens
  • 8-10 oz fresh or frozen green peas
  • 2 medium new potatoes or Yukon gold
    potatoes – thinly sliced into rounds on a mandoline
  • fresh herbs – for garnishing
Instructions
  1. Preheat the oven to 375° F
    (190° C).
  2. Warm a generous drizzle of oil in
    a soup pot or very deep pan over medium heat. Add the leeks,
    carrots, and a pinch of salt, and sauté for about 7 minutes, until
    the leeks are soft. Meanwhile, dice 2 of the zucchini into medium
    cubes and mandoline the remaining 1 zucchini into thin rounds,
    setting it aside together with the mandolined potatoes.
  3. Add the garlic, herbs, and tomato
    paste and stir to incorporate for about 30 seconds, until garlic is
    fragrant. Add the diced zucchini, quinoa, more salt, and pepper,
    and stir to incorporate. Pour in the wine and turn up the heat to a
    medium high. Let the wine cook off and absorb for 1-2 minutes.
  4. Add the ground oats/oat flour and
    the vegetable stock to the pot. Bring everything up to a simmer and
    cook for 3-5 minutes, stirring periodically, until the mixture is
    slightly thickened. Turn off the heat and let the pot sit off the
    heat for a few minutes, then stir in the asparagus, spinach, and
    peas, mixing to lightly wilt the spinach. Taste for salt and pepper
    and adjust if needed.
  5. Spoon the stew into an oiled 9″ x
    9″ baking dish (or a dish of a similar size), evening it out with a
    spoon. Arrange the mandolined potato and zucchini on top of the
    stew, overlapping them and alternating them in a pattern. Brush the
    vegetables with more oil and season with salt and pepper.
  6. Bake for 35-40 minutes, until the
    potato slices are fully cooked. Turn on your broiler on low and
    place the pot pie under the broiler for about 5 minutes, or until
    your crust is crispy, golden and blistered in places. Be careful
    not to burn the crust. Let the pot pie cool slightly and serve,
    garnished with fresh herbs.
Notes
You could divide the pot pie mixture and crust vegetables into
small, single serve dishes or ramekins for individual pot pies.
Just place the ramekins on a baking sheet and slide into the
oven.
3.5.3226

The post Spring
Vegetable and Quinoa Pot Pie
appeared first on Golubka Kitchen.