2/3 cup white or black quinoa, rinsed and well drained (if necessary)

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1 1/3 cups water

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1/4 cup all-purpose flour

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1/4 cup grated Cotija cheese

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3/4 tsp. salt

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4 green onions, white and light green parts only, finely chopped

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1/2 bunch Italian parsley

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1 egg

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1 egg yolk

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3/4 cup canola or grape seed oil, for frying

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1 ripe, fresh California Avocado, seeded, peeled and cut into 1/2- to 3/4-inch dice

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As needed Salt, to taste

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As needed Ground black pepper to taste

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1 cup Aji Amarillo Aioli (see make-ahead recipe below), for serving

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1 cup mayonnaise

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1 lime, juiced

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1/2 tsp. salt

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2 Tbsp. aji amarillo chile paste

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1 Tbsp. finely chopped Italian parsley

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.