cup all purpose flour
cup grated cotija cheese
scallions, white and light green parts, finely chopped
bunch Italian parsley leaves, chopped
cup vegetable oil
lemon wedges for garnish
Red salsa for serving
Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool. In a large bowl, combine the quinoa, flour, cheese, salt and a pinch of freshly ground black pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough. Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than 1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.