Oh what a day....definitely a day in which I found myself saying "you win some you lose some" on multiple occasions....
Waking up when your alarm goes off at 5.10am: WIN
Finding your car completely iced over: LOSE
Just making it to the gym on time for a Spin Class: WIN
Realising that you left your bag and work clothes at home: LOSE
Having to turn around and go and get your bag: LOSE
Missing out on the Spin Class: LOSE
Getting in to work early instead and tackling the "to do" list: WIN
Having extra time to really enjoy a big bowl of oatmeal topped with granola: WIN
Spending a day rushing around to too many meetings: LOSE
Having a fun after work event to attend: WIN
Not having the chance to get to the gym this evening due to the work event: LOSE
Choosing a wonderful ingredient from the Mystery Box: WIN
Finishing the day with a wonderful home-cooked meal: WIN!
So while my day did not exactly start as planned, it sure finished on a high. Tonight's Mystery Box ingredient was...
Parsley!
Did you know? Parsley is a bright green biennial herb, with has both curly and flat leaf varieties. Parsley can help rid of excess salt, uric acid, water and toxins in your body. It also contains more Vitamin-C than lemon and citrus fruits, and has a high antioxidant content.
I got a little creative in the kitchen this evening, partly because I wanted to experiment, and partly because I had limited ingredients on hand. To make up for the day's losses, I was determined to make a winning parsley quinoa falafel.
I made the falafel balls by processing zucchini, carrot, garlic, chickpeas, parsley, lemon juice, cumin and cayenne pepper.
Then added a cup of cooked quinoa.
Rolled into balls , and baked for 15 minutes.
With the leftover quinoa, I also made a quinoa tabouli – using quinoa, parsley, lemon juice, garlic and a splash of olive oil.
Served on a slice of GF bread, with hummus and salad.
And a serve of oven baked potato and sweet potato.
The falafel balls were light yet tasty – although next time I would probably add a little chickpea flour to bind them together better.
I really enjoyed the crunch of the quinoa however – in both the falafel and the tabouli!
A healthy high protein dinner. It may have been a strange day, but it was a winner in the end!
Winning Parsley Quinoa Falafel (makes 14)
- 1 carrot, grated
- 1 zucchini, grated
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 can chickpeas, drained and rinsed
- 1tbs lemon juice
- 1/2 cup parsley
- 1 cup quinoa, cooked
- Process all ingredients in a food processor until almost smooth.
- Stir through quinoa. (* Next time I would also add a tbs or two of chickpea flour).
- Place mixture in the fridge for half an hour to firm up slightly.
- Roll into balls, and place on a lined baking tray.
- Bake for 30 minutes at 180C, flipping half way through.
- Serve with hummus, salad and tabouli.
What about you? How do you like to use parsley?
Happy Baking :)
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hmmm not a big fan of parsley. I often leave it out ;) But I DO love tabouli!
ReplyDeleteShame your day was up and down. Hump day!
Wow those look great! I can't tell you the last time I had falafel!
ReplyDeleteQuinoa!! That's something I haven't tried quite yet but I'm terribly curious to. Perhaps I might try this recipe to begin my Quinoa trip. Mmm.
ReplyDeleteoh those days can be frustrating but at least you had an amazing dinner!!
ReplyDeleteThe falafel look amazing! I rarely buy parsley but when I do it's usually for chickpea burgers or falafel :) it's great source of calcium as well (I think). Sorry about the bad start to your day, glad it ended on a good note at least!
ReplyDeleteWow, how creative!! I would never think to make falafel if I pulled the Parsley card! Looks fantastic....... :)
ReplyDeletewhat a day! You deserved a great meal :)
ReplyDeleteAt least your losses were recovered by wins! Hopefully today will go a little bit more as planned.
ReplyDeleteWhat a day, lady! I'm happy that you could end the day off with a win!
ReplyDeleteYour car was iced over?! Wow! Here the only danger is my car melting.
ReplyDeleteAnd yet again a beautiful looking dinner! Saving this recipe! I have actually never used parsley... pitiful I know!
Squee!!
ReplyDeleteFinding a devastatingly tempting felafel recipe on a fellow Canberran's blog: WIN.
It being 11pm and therefore not being able to make said felafels right now: LOSE.
Promising self will make felafels in a few days time: WIN.
:D
Your meals always look like you ate out at a restaurant!
ReplyDeleteI like using parsley in a 3 bean salad that I bring to big parties. Dennis likes using parsely in his meatballs.
Way to end your day on a win!
I actually hardly ever used parsley until I chose it as one of my herbs to pot - used fresh it brightens up almost any dish!
ReplyDeleteLove your falafel - I deep fat fry mine, but I may try your version!
http://biz319.wordpress.com/2010/05/03/wonderful-weekend/
You have ice on your car in August?! That sucks. Those falafels look delicious!
ReplyDeleteThis is one of the best recipes I ve ever seen!
ReplyDeleteParsley is amazing, I use it almost everywhere
Woah those are so beautiful to look at!! This is a must-try recipe for me.
ReplyDeleteBeen there... definitely been there--but for me, it will be one single deal-breaking piece of clothing. Like socks. Or a sports bra. :)
ReplyDeleteMiddle Eastern cooking is *so* good--I'm inspired to go out for lunch now...
oh Lisa I feel your pain, on Tuesday after enduring the de-frost I arrived to find my spin class cancelled - not a great start to the day!
ReplyDeleteThat red quinoa looks awesome!! I should by some when I run out of my regular quinoa. It makes everything look so fancy!
ReplyDeleteI like parsley a lot. I put it in soups and salads, and I love making parsley potatoes with it!
oh, that looks fabulous! and one day of no gym isn't the end of the world ;) it's always nice to end a rough day with a good meal though!!
ReplyDeleteWhat a great way to use quinoa. I don't really use parsley too much myself, I prefer cilantro.
ReplyDeleteI have grown parsley, but for the butterflies! It is a larval plant, so I leave it in the hopes of getting the adults to come by :D
ReplyDeleteThose look deliciosu. I usually just sprinkle a little parsley in my eggs. I've made chicken picata a few times, that uses up a lot of parsley. And my uncle's French girlfriend showed my mom how to make an amazing chicken-and-mushroom dish, with lots of parsley, sliced mushrooms, diced shallots, sherry, all in a deep brown sauce.
ReplyDeleteThat dinner looks like a dead cert winner!
ReplyDeleteI love parsley and put in almost anything - in fact I have been annoyed lately at my forgetfulness resulting in no parsley for a few soups and stews I had made lately - I don't like fresh coriander and often just use parsley instead
That dinner is a definite WIN - love the simple ingredients too!
ReplyDeleteI love this post! Also, it seems to me that a lot of your wins aren't luck, you earned them! That is the best feeling to me, you know? When you put in the effort and get to cross everything off your to do list. Or when I get up and get going like you did.
ReplyDeleteParsley is fantastic. I love to use the stems finely chopped and cooked, and the leaves chopped and put in everything! I prefer the flat leaf parsley though.
ReplyDelete