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Buffalo Quinoa Fritter Salad
with blue cheese dressing

Active: 45 Total: 45

These protein-packed bean and quinoa fritters are addictively crisp. Dressed with Buffalo sauce and creamy blue cheese, they're right at home on this vegetarian salad (but you'll want to keep extras on hand for snacking).
Smarts: We've included a homemade blue cheese dressing, but feel free to use store-bought dressing to save time if you prefer.



Blue Cheese Dressing:
  • Blue cheese - 1 oz
  • Green onions - 1 stalk , finely chopped; green and white parts combined
  • Mayonnaise - 3 Tbsp
  • Yogurt, plain or Greek - 1/4 cup
  • Vinegar, white wine - 2 tsp
  • Lemon juice - 1 tsp
  • Quinoa, uncooked - 2/3 cup , uncooked
  • Stock, any type - 1 1/3 cups (sub water)
Quinoa Fritters:
  • Green onions - 1 stalk , finely chopped; green and white parts combined
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Quinoa, cooked (ingredients listed separately) - 2 cups
  • Eggs - 1
  • Panko breadcrumbs - 1/2 cup
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Butter - 2 Tbsp
  • Hot sauce (such as Frank's) - 3 Tbsp (plus extra for serving)
  • Foil - for baking
  • Oil, cooking - 1 Tbsp
Buffalo Quinoa Fritter Salad:
  • Celery - 2 stalks , chopped
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Lettuce, romaine - 8 oz , chopped
  • Cucumbers - 8 oz , chopped
  • Tomatoes, grape or cherry - 1 cup , halved
  • Blue cheese (opt) - 2 oz , crumbled (sub feta)


  1. Quinoa - (If prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Celery / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make dressing - Warm blue cheese (portion for dressing) in the microwave until soft / melted, ~15 seconds. Chop green onions (portion for dressing). Whisk together blue cheese, green onions, mayonnaise, yogurt, vinegar, and lemon juice. (Can be done up to 5 days ahead)

  4. Make quinoa fritters - Chop green onions (portion for fritters). Drain and rinse the beans. In a large bowl, mash the beans with a potato masher or fork. Add green onions, quinoa, eggs, panko, salt, garlic powder, paprika, and pepper and mix to thoroughly combine. Form mixture into 1.5” / 3.5 cm balls. (Can be done 1 day ahead).

  5. Lettuce / Cucumbers / Tomatoes - Prep as directed.

  6. Make buffalo sauce. Place butter in a small bowl and melt in the microwave, ~30 seconds. Whisk in hot sauce until fully combined.

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  1. Heat oven to 425F / 218C. Line a baking sheet with foil and brush with some cooking oil. Arrange quinoa fritters on the baking sheet and drizzle or brush cooking oil over the tops. Bake quinoa fritters for 15 minutes, then carefully flip and continue baking until golden brown, ~10 minutes more.

  2. While fritters bake, assemble salads. Form a bed of lettuce on each serving plate and top each with celery, carrots, cucumbers, tomatoes, and blue cheese crumbles (if using).

  3. When fritters are finished baking, remove from the oven and toss immediately with buffalo sauce.

  4. Top salads with quinoa fritters. Drizzle with dressing and some extra hot sauce, if you like. Enjoy!



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