Quinoa Hush Puppies topped with a smoky yogurt aioli from Danny Seo? This hush puppie and aioli recipe is out of this world good! Upgrade your side dish game with these delicious, protein-packed bites!
Quinoa Hush Puppies topped with a smoky yogurt aioli from Danny Seo? This hush puppie and aioli recipe is out of this world good! Upgrade your side dish game with these delicious, protein-packed bites!
Ready In: 1 hour
Level: Easy
Prep: 40 minutes
Cook: 20 minutes
Yields: 28 hush puppies
- 1 c quinoa
- 1 + 3/4 c filtered water
- 1 bunch Swiss chard
- 1/3 c capers
- 1 bunch scallions, extra for garnish
- 2 organic eggs
- 1/3 c sprouted wheat flour
- 1/4 c olive oil
- 1/3 c cashews
- 3/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
- 1/8 tsp liquid smoke
- 1/2 tsp sea salt
Ingredients
Quinoa Hush Puppies:Smoky Yogurt Aioli:
directions
Step 1
Place quinoa in strainer and rinse under cold water. Transfer to medium pot and toast over medium heat for a few minutes. Add water to pot and bring to a simmer. Reduce heat, cover with lid and simmer for 10 minutes.
Step 2
Meanwhile, destem chard and chop leaves into bite size pieces (approximately 3 cups). Stir chard leaves into quinoa, cover and cook for additional two to three minutes.
Step 3
In the meantime, lightly chop capers and slice scallions into rounds.
Step 4
Add capers and scallions (approximately 1 cup) into quinoa mixture, reserving a few for garnish, and cool in refrigerator for 15 minutes.
Step 5
Beat eggs and add to cooled quinoa mixture, along with flour.
Step 6
Use tablespoon measures to form 2-tablespoon hush puppies. Roll between hands and flatten into small patties.
Step 7
Preheat oil in a large nonstick pan. Working in batches, pan fry hush puppies for 2 to 3 minutes per side or until golden.
Step 8
Garnish with reserved capers and scallions. Serve warm with smoky yogurt aioli.
Smoky Yogurt Aioli:
Step 1
Add cashews to medium bowl. Cover with boiling water to submerge the nuts.
Step 2
Allow cashews to soak for 10 minutes to soften. Drain and discard the water.
Step 3
Add soaked cashews, Stonyfield Greek plain yogurt, liquid smoke and salt to a blender and process until smooth.
Step 4
Chill in refrigerator to thicken, and serve with quinoa hush puppies.
