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1
Place the quinoa in a large sieve.
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2
Add cold water and stir the quinoa with your hand or a wooden spoon.
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3
Let the water drain.
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4
Repeat at least once.
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5
Place the drained quinoa in a medium-size pot.
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6
Add 1 cup of water and 1/4 teaspoon salt.
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7
Bring the quinoa and water to a boil with lid on, then turn heat down to a simmer.
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8
Simmer quinoa for 12 minutes.
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9
Remove pot from the heat and allow quinoa to sit five minutes with the lid still on.
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10
Fluff quinoa with a fork and spread out evenly on a small rimmed pan to cool.
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11
In a bowl, combine the cooled quinoa with the remaining hush puppies ingredients except for the frying oil.
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12
Mix until the batter comes together.
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13
Heat a pot with 2 inches of oil.
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14
It is hot enough when a pinch of batter thrown in sizzles (350 degrees).
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15
Carefully spoon heaping tablespoons of batter into the oil, about 5 at a time, and fry 2 to 3 minutes, flipping occasionally with a slotted spoon or wire spider, until crisp and golden brown.
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16
Place the fried hush puppies on a tray lined with paper towels and immediately sprinkle with salt.
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17
Repeat until all the hush puppies are fried.
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18
To make the chile aioli, combine the spices, mayonnaise, anchovy and garlic in the bowl of a blender.
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19
Blend on high speed until smooth.
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20
Serve with the fried hush puppies.
