I was craving tabbouleh, but was all out of cracked bulgur wheat. Dang it! I did have some leftover cooked quinoa in the fridge...good enough. Into the bowl of quinoa went ~ chopped tomatoes, diced red bell pepper, lots of chopped parsley, a little chopped cilantro, a big squeeze of fresh lemon juice, a drizzle of extra virgin olive oil, a dash of balsamic vinegar, a sprinkling of sea salt, fresh cracked black pepper, and a bit of hot red pepper flakes. I gave it all a good toss, chilled it for a bit, and then served it. This quick and easy to make salad satisfied my craving, was full of the superfood quinoa...and it helped me use up some leftovers. I call that a win-win! Toss in some cooked beans, tofu or tempeh, and you've got a quick, protein packed meal.