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

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By Danny Seo

• Side Dishes
• American
• Appetizers
• Other

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: 01:00

Level: Easy

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Prep: 00:40

Cook: 00:20

Yields: 28 hush puppies

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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 t liquid smoke
• 1/2 t 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.