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Vegetable Quinoa Pot Pie
Submitted by Lorie Baltes
Mon Jun 09 2008
Ingredients

For top crust:
1 cup unbleached flour
1/4 cup whole wheat flour
1/4 teaspoon salt
1/3 cup butter

For bottom layer:
1/2 cup quinoa
1 cup water or vegetable broth
1/4 cup whole wheat flour
1 teaspoon salt

For filling:
1 large onion (chopped)
3/4 cup celery (sliced)
1/2 cup red bell pepper (chopped)
6-8 garlic scapes
1 cup asparagus (chopped)
1 cup spinach or swiss chard (coarsely chopped)
2 tablespoons butter
1/3 cup flour
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 teaspoon salt
fresh or dried herbs, if desired
1 1/2 cups vegetable broth
1 cup milk (we used unsweetend soy milk and it was great!)

Preparation

Rinse quinoa and cook in water or broth in covered saucepan for 20 minutes. Let cool and stir in flour and salt. Press into 2- quart baking dish. Set aside.

In large saucepan, saute onion, celery, bell pepper and scapes in butter until vegetables are tender- about 4-5 minutes. Add asparagus and spinach or chard, and cook just until asparagus is bright green and greens are wilted. Stir in flour, poultry seasoning, pepper, salt and herbs. Add broth and milk all at once. Cook, stirring often, until thickened and bubbly. Pour in baking dish over quinoa.

For top crust:

In medium bowl, stir together flour and salt. Cut in butter until crumbly. Sprinkle 1 tablespoon cold water over mixture. Stir together with a fork. Add an additional 4 tablespoons of water, one at a time, working dough until all dough is moistened. Form into ball and turn onto lightly floured work surface. Roll into a rectangle and place on top of pie. Cut slits in crust to allow steam to escape.

Bake uncovered at 400 for 30-35 minutes or until the crust is golden brown. Let stand 20 minutes before serving.

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