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Quinoa Green Salad with Buffalo Eggplant

Quinoa Green Salad with Buffalo Eggplant Dip

Author: Thomas
Fresh green salad with quinoa, avocado, cucumber, served with a delicious and spicy buffalo eggplant dip! Healthy, nutritious, and filling!
5 from 1 vote
Prep Time : 25 mins
Cook Time : 30 mins
Total Time : 55 mins
Servings 4 servings
Calories 480 kcal


Buffalo Eggplant Dip

  • 2 medium eggplants
  • 1 tablespoon olive oil
  • ¼ cup buffalo sauce
  • 3 tablespoon tahini
  • 1 tablespoon lime juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon salt


  • 2 cups lettuce roughly chopped
  • ½ cup baby spinach
  • ¼ cup fresh basil finely sliced
  • ¼ cup fresh mint finely sliced
  • ¼ cup cooked quinoa
  • 1 small avocado diced
  • ½ cucumber sliced
  • ¼ cup roasted cashews
  • 2 tablespoon fried shallots


  • 3 tablespoon olive oil
  • 2 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 shallot minced
  • teaspoon salt


Buffalo Eggplant Dip

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Slice the eggplants in half lengthwise and prick them a few times with a knife. Brush the cut side with olive oil. Place the eggplants cut side down on the prepared baking sheet and bake for about 30 minutes, or until very soft.
  • Remove from the oven and let it cool. Once no longer hot, scoop out the eggplant flesh and discard the skin.
  • Transfer the eggplant flesh to a food processor. Add the buffalo sauce, tahini, lime juice, smoked paprika, cumin, and salt. Process for 20-30 seconds or until it smooth, it should have the consistency of hummus. Taste and adjust seasonings to your liking. You can now transfer to a bowl, cover with plastic film and refrigerate. The eggplant buffalo dip will keep for up to 4 days in the refrigerator.


  • In a large mixing bowl, combine the lettuce, baby spinach, fresh basil, mint, quinoa, avocado, and cucumber.
  • Prepare the dressing: in a small bowl, whisk together the olive oil, lime juice, maple syrup, minced shallot, and salt. Pour the dressing into the salad bowl and mix to coat.
  • To serve, spoon about ⅓ cup of the buffalo eggplant dip in a plate. Add the green salad and top with roasted cashews and crispy fried shallots. Serve immediately!


Serving: 1 gCalories: 480 kcalCarbohydrates: 39 gProtein: 9.2 gFat: 35.9 gFiber: 15.6 gSugar: 12.9 g
Course : Appetizer, Main Course, Side Dish
Cuisine : Mediterranean
Keyword : buffalo eggplant dip, quinoa salad
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