For The Cakes
Combine the quinoa and millet in a small pot. Add 1 cup of water and bring to a boil. Reduce to a low simmer, cover and let cook for about 20 minutes until water is fully absorbed. Transfer quinoa and millet to a large bowl. In a separate pot, add the barley and 1 cup of water. Cook as per above instructions. Let grains cool. Mix all the grains together in a large bowl.
Heat the 1 tablespoon of olive oil in a large skillet over medium heat.
Add the shallots, cook 1 minute then add the garlic, cook for about 30 seconds until fragrant. Add the swiss chard
and cook for about 1-2 minutes until wilted. Let cool then add the mixture to the bowl with the grains.
Whisk the eggs and mix into the grains. Pulse 1/3 of the mixture in a food processor until mushy. Mix the processed mixture back in with the remaining grain mixture, add the cheddar and the salt and pepper to taste. Mix until well incorporated. Chill until cold or overnight.
Shape the mixture into 4 patties.
In a skillet, add about 1 tablespoon of olive oil and heat over medium-high. Add the patties onto the hot oil and cook for about 3 minutes on each side until golden brown. Add more oil if needed. Transfer to a
paper towel lined rack to drain. Serve warm with the Aioli.
For the Sriracha Aioli
Mix all of the aioli ingredients together and serve with the Swiss Chard Cheddar Cakes