Make the buffalo sauce. Combine the melted butter, olive oil, hot sauce and seasoned salt in a medium size bowl. Whisk to combine and set aside.
In another bowl combine the quinoa, mashed cannellini beans, egg, salt, pepper and 4 tablespoons of the buffalo sauce. Mix well to moisten the ingredients and then form into 30-35 equal size balls (about 1/2 tablespoon to 1 tablespoon of the quinoa mixture). Squeeze the balls together tightly with your hands, being careful.
Heat a large skillet over medium-high heat and add olive oil. Add half the balls to skillet and cook until golden and crisp on all sides, about five minutes.
Serve with the rest of the dipping sauce.