Curried Chicken Quinoa Cakes over Chickpeas

I always strive to make several extra portions of dinner when I cook because we’re big fans of leftovers. This is especially true now that little Greta has joined our family! I do like to mix things up each day though and have something different for lunch and dinner. Today’s Indian recipe is perfect for doubling because you can enjoy the leftovers several ways.

First, I made some protein-packed curried chicken quinoa cakes and served them over chickpeas in a tomato and spinach sauce spiced with garam masala, which you probably know is an Indian spice mixture of coriander, cumin, cloves, cinnamon, and black pepper. The next day, I topped a salad with the chicken quinoa cakes and a little store bought mango chutney for lunch and then gobbled up the remaining chickpeas for dinner over a stack of brown basmati rice. Yay for three different meals with only one night of cooking!

It’s also worth noting that I’m a big fan of garlic ginger paste, a pulverized garlic and ginger mixture ready to throw in a skillet, which I buy at an Indian market. If you can’t find it at a local store, you can order it on amazon, make your own, or just throw in some freshly chopped garlic and ginger.

Curried Chicken Quinoa Cakes over Chickpeas
Printable Recipe


Curried Chicken Quinoa Cakes:
1/2 cup quinoa
1 cup low sodium chicken broth
2 1/2 cups shredded cooked chicken (I poached two large chicken breasts and shredded them)
1/2 cup panko
1/3 cup finely chopped red onion
2 garlic cloves, minced
1 6-ounce container plain non-fat Greek yogurt
1 large egg
1 tablespoon curry powder
1 teaspoon salt

1 tablespoon canola oil
1 red onion, chopped
1/4 cup garlic ginger paste
6 ounces fresh baby spinach
1/4 cup tomato paste
1 cup low sodium chicken broth
1 tablespoon garam masala
2 15-ounce cans chickpeas, rinsed and drained
Juice of half a lime
1 teaspoon salt

To prepare the curried chicken quinoa cakes, heat oven to 350°F. Place quinoa and chicken broth in a large stockpot over high heat and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes or until all water is absorbed and quinoa is soft. Place cooked quinoa, shredded chicken, panko, onions, garlic, yogurt, egg, curry powder, and salt in a large bowl and mix until well combined. Shape mixture into 8 patties and place on a greased cookie sheet. Bake at 350°F for 20 to 25 minutes or until set.

To make the chickpeas, heat canola oil over medium heat in a large nonstick skillet. Add onion and sauté for 5 to 7 minutes or until tender; add garlic ginger paste and sauté 1 additional minute or until golden brown. Add spinach and sauté 2 to 3 minutes or until spinach is wilted. Add tomato paste, chicken broth, and garam masala to the pan and stir until well combined. Mix in chickpeas and simmer for 8 to 10 minutes or until chickpeas are tender and sauce has thickened. Stir in lime juice and salt. Serve curried chicken quinoa cakes over the chickpeas. Makes 4 servings.

Nutrition: 542 calories, 10.2g fat, 11.1g fiber, 47.1g protein per serving
Cost: $3.28 per serving

9 Responses to Curried Chicken Quinoa Cakes over Chickpeas

  1. I LOVE leftovers also! I try to always have at least three things in my fridge to choose from. :) these little cakes sound delicious and I love how versatile they are!

  2. I love quinoa cakes and am always looking for new ways to make them. These are SUPER protein packed and I love that! Plus, I’m a big fan of curry :)

  3. i love leftovers, too, but mainly that’s just because i’m trying to keep up with a certain someone’s eating :) sounds like you made some stellar meals from this!

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