Buffalo Quinoa Bites

Happy Valentine’s Day! What does everybody have planned today?! I’m making Sean a nice dinner tonight and we are going to stay in and just watch a movie . . . we are officially celebrating on Saturday, but I can’t wait for my flowers tonight 😉 I’ve loved Valentine’s Day ever since I was a little girl, single or not you can still celebrate love with your friends and family!

This week for lunch I finally made these Buffalo Quinoa Bites that I have been wanting to make forever! So many people reached out to me for the recipe when I posted a picture of them that I wanted to get it up as soon as possible! Something spicy to heat up your Valentine’s Day ❤ (so corny but I had to!) I am a buffalo sauce lover and these were great! I also made homemade vegan ranch dressing . . . I’ll include that recipe at the end if you’re feeling ambitious


Ingredients – Quinoa Bites

-1.5 cooked quinoa, cooled

-1 15 oz can cannellini beans, drained & rinsed

-1 flax egg (1 Tablespoon flaxseed + 3 Tablespoons water), let sit for at least 10 minutes

-4 Tablespoons buffalo sauce (ingredients below)

-1/2 Cup GF breadcrumbs

-1 Tablespoon nutritional yeast

-1/2 teaspoon pepper

-1/2 teaspoon onion powder

-1/2 teaspoon garlic powder

-pinch of pink himalayan salt

-Coconut oil or extra virgin olive oil for frying

Ingredients – Buffalo Sauce

-3 Tablespoons vegan butter

-1/2 Cup hot sauce

-1/2 teaspoon garlic powder


-Cook quinoa according to package instructions. Set aside and cool. *If you don’t have time to wait for the quinoa to cool I transferred mine to a bowl & placed it in the freezer until I was ready to use it*

-Add all of the sauce ingredients to a small saucepan & heat until butter is melted. Set aside

-Add beans to food processor & mix until smooth (you may need to add 1 Tablespoon of water to get it smooth). OR, you can mash them with your hands . . .but the texture will be a little less smooth

-In a large bowl combine the bean mixture, flax egg (with the water), & 4 Tablespoons of your Buffalo Sauce. Then add cooled quinoa, breadcrumbs, nutritional yeast, pepper, onion powder, garlic powder, & salt

-Take mixture & form into 1″ balls

-Heat oven to 350°F

-Heat 2 -3 Tablespoons oil & fry quinoa bites for about 5 minutes, flipping so that all sides get cooked. Better to do this step in 2 -3 batches *I skipped this step & simply baked them*

-Place bites on cookie sheet & bake for 15 minutes, turning over halfway through *Next time I will probably cook them a little bit longer so they crisp up more since I skipped the frying step*


-While the bites are baking, make the ranch dipping sauce by adding all of the ingredients to a bowl & mixing (ingredients below)

-When bites are done baking, you can coat them in the rest of the buffalo sauce. Or, put the sauce on each bite right before serving *If you love buffalo sauce as much as I do I would recommend doubling that recipe! I found that this one did not make enough!*

-Serve warm with ranch dipping sauce on the side

-I made a buffalo salad this time but would also be great in a wrap!



Ingredients – Ranch Dipping Sauce

-1.5 Cups raw cashews, soaked overnight, or boiled for 8 minutes. Then placed in the food processor & mixed until smooth

-8 Tablespoons nondairy milk (I used almond)

-2.5 Tablespoons apple cider vinegar

-1 Tablespoon nutritional yeast

-1/2 Tablespoon fresh chives, chopped

-1/2 teaspoon dill (I used dried but fresh would be amazing!)

-1/2 teaspoon garlic powder

-1/2 teaspoon onion powder

-Pink himalayan salt & pepper to taste


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