Lemon tri-color quinoa tabbouleh

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I've been a fan of quinoa for a couple of years and always get a chuckle when people trip over the pronunciation (KEEN-wah)...and I'm amazed that even good cooks don't realize how much seasoning and flavor it needs. Quinoa needs fat/acid/spice. If you see a recipe that only calls for 2 T of lemon juice (Bon Appetit June 2012, p. 105), know that you are going to need to "doctor it up"...Sorry BA! You wouldn't just eat a bowl of steamed white rice....so be prepared to dice a little, mix up an interesting vinagrette and then be wholly satisified that you are eating a "Superfood", an ancient grain, a top 100 food of 2012, etc, etc....