Quinoa Fritters with Aji Amarillo Aioli

In sauté pan over high heat, toast quinoa about 5 min., shaking and stirring constantly to prevent scorching. Transfer to large saucepan; add water. Bring to a boil; reduce heat to simmer. Cover and cook 10 min. or until water is absorbed; cool.

In large bowl, combine quinoa, flour, 2 1/4 cups Cotija, salt and pepper. Add onions, parsley, eggs and yolks; stir until mixture has consistency of soft dough. Cover and refrigerate.

Per order, heat 1/2 in. oil in sauté pan over med. heat. Using 2 soup spoons or small ice cream scoop, press 1/4 cup dough into egg-shaped fritter; gently slide into hot oil. Repeat to make a total of 3 fritters.

Fry about 1 min. or until bottoms are golden brown. Turn and fry 1 min. more on second side until golden brown. Drain on paper towels. Repeat making fritters, to order, with remaining dough.

For service, arrange 3 fritters on plate and top with 1 tsp. Aji Amarillo Aioli. Sprinkle with Cotija and serve with salsa.

Whisk together mayonnaise, lime juice, parsley and chili paste to taste.