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 Danny Seo American Appetizers Other Father's DayQuinoa 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 RecipeIngredients Quinoa Hush Puppies:1 c quinoa1 + 3/4 c filtered water1 bunch Swiss chard1/3 c capers1 bunch scallions, extra for garnish2 organic eggs1/3 c sprouted wheat flour1/4 c olive oilSmoky Yogurt Aioli:1/3 c cashews3/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt1/8 tsp liquid smoke1/2 tsp sea saltdirectionsQuinoa 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.