Quinoa Fritters with Aji Amarillo Aioli

Quinoa Fritters with Aji Amarillo Aioli

From: Mary Sue Milliken and Susan Feniger, Border Grill, Santa Monica, CA. Yield: 24 appetizer servings.

6 cups white or black quinoa, rinsed and drained
12 cups water
2 ¼ cups all-purpose flour
3 ¾ cups grated cotija, divided
2 ½ Tbsp. salt
to taste, freshly ground black pepper
3 cups finely chopped green onions, white and light green parts only
2 cups chopped flat-leaf parsley
9 eggs
9 egg

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