If I have to pick a favorite cuisine other than my own, that will have to be Mediterranean. They use of a lot of fresh veggies, mix of flavors, good fats, nuts and legumes, and above all the flexibility in which you can tweak a Mediterranean recipe makes it my number one choice any day. This recipe has mild Indian flavors from raw mango, green chilly and cilantro. The mix of two kinds of quinoa makes it a gluten free alternative to the regular wheat based Tabbouleh. I use all the optional ingredients and make it enough quantity for the two of us to have it as a nutritious main meal salad for a weekday lunch. As always, try to use as much organic ingredients as possible.