For the vegetable gelée, combine wine, spring water, vinegar and aromatics to a simmer in a large saucepan for 30 minutes. Add bay leaf, thyme, parsley, black peppercorns and coriander. Return to a simmer for 5 minutes and remove from heat. Strain through a fine-meshed sieve and gently reduce to 1¼ cups. Combine warmed gelatin mixture and distribute evenly. Reserve for assembly.
For the popped quinoa, rinse quinoa under cold water and drain. In a medium saucepot over high heat, add the quinoa and 2 cups of water. Bring to a boil, then cover and reduce heat to medium-low. Cook for 15-20 minutes or until there is a white edge. Drain and discard any remaining liquid. Dehydrate the quinoa on a Silpat-lined baking sheet (or silicone baking mat) in a low oven or food dehydrator at 145 degrees for 2-3 hours. Heat the oil in a fryer or small saucepan with high sides to 375 degrees. Fry the quinoa for 15-20 seconds and drain on paper towels. Quinoa may be prepared the day prior.
To assemble, pour ¼-inch of the gelée into the terrine. Chill and allow to set for 10-15 minutes. Once set, begin to loosely layer garnishes, starting with the lightest vegetable, like squash blossoms. Do not pack down; pockets must remain for the gelée to fill. Continue to layer until ¾-inch headspace remains. Pour gelée over the top of the final layer, pressing gently to submerge the garnish as much as possible. Return the terrine to the refrigerator to set once more for 45 minutes.
To serve, remove the terrine from the refrigerator and top with a final ¼-inch of gelée (still room temperature). Garnish with fresh herbs, blossoms and flakes of Maldon salt. The terrine is best the next day but may be made up to three days in advance if wrapped carefully and refrigerated.
*In this terrine, we used squash blossoms, sunburst squash, sweet corn, red current tomatoes, roasted golden beets and the last of our peas.