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 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 Prep: 00:40 Cook: 00:20 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 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.
