1. Place a small, dry saucepan over high heat. Add quinoa and toast for about 5 minutes, shaking and stirring constantly to prevent scorching. Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, until water is absorbed, about 10 minutes. Set aside to cool.
2. In a large bowl, combine cooked quinoa, flour, cheese and salt. Add onions, parsley, egg and yolk. Stir thoroughly with a spoon until the mixture has the consistency of soft dough. Chill for 30 minutes.
3. Heat oil in a large skillet over medium heat.
4. In a small mixing bowl, season avocado with salt and pepper to taste and toss gently to coat.
5. Using hands, create round fritters about the size of a walnut shell with a piece of avocado in the center of each fritter. 
6. Working in batches, gently slide fritters into the hot oil. Fry until golden brown, about 3 to 4 minutes, turning as necessary. Drain on paper towels and serve warm, topped with Aji Amarillo Aioli.

Aja Amarillo Aioli

1. Combine ingredients in small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.

Yields: About 24 fritters

Note: If cotija cheese is not available, parmesan cheese can be substituted

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.