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 with Smoky Yogurt Aioli

Go to recipes
By

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

Print Recipe

    Ingredients

    Quinoa 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


    • Smoky Yogurt Aioli:
  • 1/3 c cashews
  • 3/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/8 tsp liquid smoke
  • 1/2 tsp sea salt

directions

Quinoa Hush Puppies:

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.

more DELISH TO DISH

Blueberry Yogurt Muffins
Yogurt Baked Chicken
Yogurt Covered Pretzels