Ingredients

  • 2 tbsp melted Vegan Butter
  • 2 tbsp Olive Oil
  • 1/4 cup Frank's Hot Sauce
  • 1/2 tsp Seasoned Salt
  • 2 cup Cooked Quinoa
  • 1 cup Cannelli Beans, Mashed
  • 1/2 cup Whole Wheat Bread Crumbs
  • 1/3 cup Egg whites
  • 1/2 tsp Sea Salt
  • 1 tsp Pepper
  • 3 tbsp Olive Oil
  • 1/2 cup Greek Yogurt
  • 1/2 cup Silk Soy Milk
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Olive Oil
  • 1 tbsp Fresh Parsley, chopped
  • 2 tbsp Dried Chives
  • 1 clove Garlic , grated
  • 1 tsp Seasoned Salt
  • 1 tsp Pepper
  • 8 cup Hearts of Romaine
  • 2 Carrots, chopped
  • 4 green onions, sliced
  • 24 slice oz Feta Cheese

Method

  • Make the dressing.
  • Combine all ingredients except blue cheese in a bowl and mix well.
  • Stir in the Feta Cheese and place in the fridge while you make the salads.
  • Make the Buffalo Sauce.
  • Combine the melted butter, olive oil, hot sauce and seasoned salt in a medium size bowl.
  • Whisk the combine and set aside.
  • In another bowl combine the quinioa, mashed cannellini beans, bread crumbs, egg whites, salt, pepper and 4 tablespoon of the Buffalo Sauce.
  • Mix Well to moisten the ingredients and then form into 30-35 equal size balls( 1 tablespoon of the quinoa mixture).
  • Squeeze the balls together tightly with your hands, being careful.
  • Place balls on a cooking sheet.
  • Preheat oven to 425 and bake for 25 minutes.
  • Gently toss about 10 balls at a time with the buffalo sauce or you can dip each in the sauce as well if you are afraid to balls will crumble.
  • To assemble the salads, combine lettuce, carrots in bowl or on plate.
  • Season lightly with salt and pepper, then toss.
  • Top with an equal amount of green onions , then add the buffalo quinoa bites on top.
  • Cover with feta cheese, then drizzle with the dressing and add any remaining buffalo sauce.