Place Greek yogurt, avocado, lime zest and lime juice in the bowl of a food processor, and blend until smooth. Season with salt.

Add first five ingredients to a bowl, and toss gently to combine. Add lime juice and season with salt. Let sit at room temperature while you prepare the quinoa cakes.

Bring 2 cups water and salt to a boil. Add quinoa, and reduce heat to low. Cover, and let simmer for 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let cool. Quinoa can be prepared ahead of time.

Pour cooled quinoa into a large mixing bowl, and add the cumin, scallions, cilantro, and chopped Poblano pepper. Stir to combine. Beat eggs and milk together in a small bowl, and add to quinoa mixture. Add cheese and mix all well. Stir in rice flour and make sure everything is combined well. Let sit for 10 minutes, so flour can absorb any moisture. Gently fold in diced avocado.

Heat a non-stick skillet and lightly spray with cooking spray. While pan is heating, form quinoa mixture mounds and flatten into cakes (this will make approximately 20-2 inch cakes, or 10 larger ones). Add quinoa cakes to the skillet so they fit with some room in between them. Cook quinoa cakes for 5-7 minutes, or until the bottoms are deeply browned. Carefully flip the cakes with a spatula and cook for another 5 minutes, or until golden.

Remove from the skillet, and cool on a wire rack while you cook the remaining quinoa cakes.

Serve topped with Avocado Crema and Salsa Fresca.